Divine Bagel Sandwiches Recipe

Prepare fish

Inspect smoked whitefish for skin and bones; remove any skin and bones and flake the fish into bite-sized pieces with a fork.

In a medium mixing bowl combine Greek yogurt and mayonnaise until smooth.

Add finely chopped red onion, diced celery, chopped capers, Dijon mustard, lemon juice, minced chives, and chopped dill to the bowl.

Gently fold in the flaked whitefish until evenly coated. Season with black pepper and salt, tasting and adjusting seasoning as needed.

Cover and chill in the refrigerator for at least 20 minutes to let flavors meld. Bring to near-chill (serve cold) when assembling sandwiches.

Flake the kippered salmon with a fork, removing any large bones and skin as needed.

In a small bowl, beat the softened cream cheese until smooth. Stir in the sour cream until homogenous.

Add the flaked kippered salmon, minced shallot, lemon zest, chopped capers, chopped parsley, and black pepper. If you like a touch of heat, stir in hot sauce to taste.

Mix gently until combined but still slightly chunky. Taste and adjust seasoning. Cover and chill for 15–20 minutes to meld flavors.

Drain the canned tuna well and transfer to a bowl. Flake with a fork until mostly broken up but still flaky.

Add mayonnaise, plain yogurt, finely diced dill pickles, chopped fresh dill, pickle juice, finely chopped red onion, lemon juice, and Dijon mustard to the tuna.

Season with celery seed, black pepper, and salt. Stir until combined; adjust mayonnaise or yogurt to reach your preferred creaminess.

Cover and chill for at least 15 minutes so the dill flavor infuses the tuna.

Split and toast bagels lightly if desired. If using, spread about 1 tablespoon cream cheese on each bagel half to provide a base and moisture barrier.

For variety, plan to make approximately: 8 sandwiches total (one per bagel) — divide the salads roughly as: 4 portions whitefish (about 3 oz salad per sandwich), 2 portions kippered salmon (larger, richer — use 5 oz per sandwich), and 2 portions really dilly tuna (use 6 oz per sandwich). Adjust to taste.

Assemble: On the bottom half of each bagel, add a handful of arugula or lettuce if using, then spoon the chosen salad on top (about 3–6 tablespoons depending on salad and preference). Top with thin cucumber slices if desired, then close with the top half of the bagel.

Serve immediately with lemon wedges on the side for squeezing over fish salads. Keep any leftover salads refrigerated in airtight containers for up to 3 days.