Smoked Salmon & Bagel* Recipe

Toast bagel

Split the bagel (choose Everything or Plain) and toast cut sides until golden and slightly crisp, about 2–4 minutes depending on toaster. If you prefer butter, lightly spread 1 tsp butter on each warm half and let melt.

Spread 1 tbsp cream cheese evenly on each toasted half (total 2 tbsp). Use the back of a spoon to create a thin even layer with a small ridge at the edge to hold toppings.

Prepare vegetables

Thinly slice cucumber, tomato, and red onion. If onion rings are strong, rinse slices under cold water for 10–15 seconds and pat dry to mellow flavor.

Assemble salmon layer

Arrange half of the smoked salmon (about 1.5 oz) on each cream-cheese–topped bagel half, folding slices slightly to create volume and even coverage.

Add vegetables & season

Top the salmon with 2 cucumber slices and 1–2 tomato slices per half. Scatter 3 thin red onion slices on each half. Sprinkle 0.5 tsp capers per half (total 1 tsp). Drizzle 0.5 tsp fresh lemon juice over each bagel half, then season lightly with kosher salt (about 1/8 tsp per half) and a pinch of freshly ground black pepper.

Finish with herbs and optional garnishes: sprinkle 1/2 tsp chopped fresh dill over the assembled halves and add extra capers, dill sprig, or a lemon wedge on the plate if desired.