Yankele's Favorite Recipe

Soften and combine

Leave the full‑fat cream cheese and whipped cream cheese at room temperature for 15–20 minutes until slightly softened. In a medium bowl, add both cream cheeses.

Using a rubber spatula or electric hand mixer on low, fold and briefly beat the two cheeses together just until combined but still a little streaky to create a marbled look. Do not overbeat; you want visible veins of both cheeses.

Add the chopped fresh dill, chives, lemon zest, lemon juice, sea salt, black pepper and the optional pinch of sugar. Gently fold with the spatula until herbs and seasoning are evenly distributed while preserving some marbling.

Taste and adjust seasoning: add more salt, pepper, or lemon juice as needed. For a smoother texture, chill the schmear lightly for 10–15 minutes; for immediate service, proceed to assembly.

Prepare bagels: halve and optionally toast the bagels until golden. Warm bagels briefly if desired; keep them slightly crisp on the cut side.

Portion the schmear: divide the marble dill schmear into 4 even portions (about 3 oz total schmear per 2 bagel halves). Generously spread a thick layer of the marble dill schmear onto each bagel half, keeping the marbled appearance visible.

Add lox: divide the 8 oz of hand‑sliced lox into four 2‑oz portions (a double order for two bagels or a single double‑stack for one, depending on preference). Lay the lox in gentle folds over the schmear to create volume and texture.

Top and garnish: place a few thin slices of red onion and a sprinkle of capers over each lox‑topped bagel. Add a tomato slice if using. Garnish each with a small sprig of fresh dill and a light crack of black pepper.

Serve with lemon wedges on the side to squeeze over the lox just before eating. Plate immediately and enjoy.