Smoked Salmon* Recipe

Toast bagels

Slice the 2 everything bagels in half horizontally. If desired, lightly spread 1/2 tbs unsalted butter on each cut side and toast in a toaster or under a broiler until golden and crisp, about 1–2 minutes. Remove and let cool slightly.

Prepare cream cheese

While bagels toast, let 6 tbs cream cheese sit at room temperature for 5–10 minutes to soften for easy spreading. Stir gently to a smooth consistency. Optionally mix in 1 tsp chopped fresh dill for added flavor.

Spread about 1 1/2 tablespoons (roughly 3 tbs total divided across both bagels) of softened cream cheese evenly on each toasted bagel half so each finished open-faced half has a good layer to hold toppings.

Divide 6 oz smoked salmon into four roughly equal portions (one portion per bagel half). Gently fold or layer the thin slices onto the cream cheese on each bagel half to create volume without overpacking. Keep salmon chilled until assembly to preserve texture.

Slice tomato

Core the tomato and slice into 1/4-inch thick rounds. If very juicy, blot slices lightly on a paper towel to avoid soggy bagels. Place 1–2 slices on top of the cream cheese under the smoked salmon or on top of the salmon, per preference.

Slice cucumber

Thinly slice the half English cucumber into 1/8–1/4-inch rounds. Pat dry if needed. Fan or overlap 3–4 slices on each bagel half as desired.

Slice onion

Peel and cut the quarter red onion into very thin half-moon slices. If onion is sharp, rinse slices briefly under cold water and pat dry to mellow the bite. Place a few rings or small strips atop the salmon.

Add capers and season

Scatter about 1/2 tablespoon capers over each finished bagel half (2 tbsp total across 4 halves). Sprinkle a pinch of freshly ground black pepper to taste and, if desired, a light dusting of extra everything bagel seasoning. Garnish with a light sprinkle of chopped fresh dill.

If using lemon wedges, squeeze a small amount (a few drops) of lemon over the salmon on each half just before serving to brighten flavors.

Arrange the four assembled bagel halves on a platter. Serve immediately while bagels are still slightly warm and cream cheese is soft. Provide extra capers, onion, and lemon wedges at the table for customization.

Leftover smoked salmon should be refrigerated and consumed within 24–48 hours. Store bagels and cream cheese separately for best texture if making in advance.