Smoked Lox Recipe

Prepare bagels

Slice the bagels in half horizontally. If desired, toast lightly until golden (2–3 minutes) and set aside to cool slightly.

Spread about 2 tablespoons (roughly 1/8 cup) of cream cheese evenly on each bagel half, covering the surface to the edge.

Thinly slice the half English cucumber into rounds (about 1/8" thick). Pat slices dry with a paper towel to remove excess moisture.

Cut the red onion into very thin rings or half-rings. If raw onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry.

Distribute cucumber slices on top of the cream cheese layer (about 6–8 slices per bagel half) and scatter a few red onion rings over the cucumbers.

Whisk together mayonnaise, toasted sesame oil, lemon juice, honey (if using), and black pepper in a small bowl until smooth. Taste and adjust seasoning; set aside.

Arrange 2 ounces of smoked salmon on each prepared bagel half, folding the slices gently to create volume and even coverage.

Lightly sprinkle everything bagel seasoning over the smoked salmon (about 1/2 teaspoon per bagel half) for crunch and extra flavor.

Drizzle about 1 teaspoon of the sesame mayo over each bagel half, or use a piping bag/zip-top corner to create a neat line.

Sprinkle 1/2 tablespoon capers over each bagel half (evenly distribute the 2 tbsp total). If using dill, scatter a small pinch on each for brightness.

Serve each bagel half with a lemon wedge on the side for an optional squeeze of fresh lemon juice just before eating.