Smoked Salmon Bagel Recipe

Prepare the hot brine: in a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Warm over medium heat until sugar and salt dissolve, about 2–3 minutes; do not boil.

Place the thinly sliced red onion into a heatproof jar or bowl and pour the warm brine over the onion so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. (Can be made up to 5 days ahead.)

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer and cook for 10 minutes for fully set yolks.

Transfer eggs to an ice bath for 5 minutes, then peel and cut each egg into quarters. Keep chilled until assembling.

Whisk together 2 tbsp champagne vinegar, 1 tsp Dijon mustard and 1 tsp honey in a small bowl.

Slowly drizzle in 6 tbsp olive oil while whisking until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning; refrigerate if not using immediately.

Split the everything bagels and toast them until golden and crisp to your liking (about 2–4 minutes depending on toaster). If you prefer, spread a thin layer of unsalted butter on the cut sides while still warm.

Generously spread 3 tablespoons cream cheese on each toasted bagel half (reserve any extra). For a thinner smear, use less per half.

Layer toppings: on each bottom half place 3–4 oz smoked salmon (divide 8 oz between two bagels), arrange 2–3 cucumber slices overlapping, add a small handful (about 2 tbsp) of sprouts, scatter 1 tbsp capers, and add a few slices or a mound (about 2 tbsp) of pickled red onion per bagel.

Place two quartered hard-boiled egg pieces on the side of each bagel or tuck them atop the salmon for a richer bite. Sprinkle with chopped fresh dill or chives, and finish with a squeeze of lemon, flaky salt and freshly ground black pepper to taste.

Top with the other bagel half and press gently. Serve immediately.

In a medium bowl toss 4 cups mixed greens and halved cherry tomatoes (if using) with 4 tbsp champagne vinaigrette until lightly coated. Taste and add more vinaigrette if needed.

Place the tossed greens alongside the assembled bagels and garnish the plate with extra lemon wedges and remaining capers or herbs as desired.