Smoked Scottish Salmon Toasted Bagel Recipe

Prepare and toast the bagel

Slice the bagel horizontally. Lightly butter the cut faces with the unsalted butter (optional) and toast in a toaster or under a hot broiler until golden and crisp, about 2–4 minutes depending on appliance. Remove and let cool for 30 seconds so the cream cheese won't melt excessively.

Evenly spread 1 1/2 tablespoons of cream cheese on each toasted bagel half (3 tablespoons total). Reserve any remaining cream cheese for extra service.

Prepare vegetables and olives

Thinly slice the cucumber into 1/8" rounds. Cut the tomato into thin slices or small wedges. Pit (if necessary) and thinly slice the olives. Very thinly slice a small amount of red onion (you should have about 1 teaspoon).

Assemble salmon topping

On top of the cream cheese layer, arrange the smoked Scottish salmon slices evenly across both bagel halves (use roughly 1.5 oz salmon per half). Scatter the cucumber slices and tomato slices over the salmon, distributing them so each bite has a vegetable.

Add briny accents and season

Sprinkle the capers and sliced olives evenly. Add the thin red onion slices. Drizzle the lemon juice and extra-virgin olive oil over both halves. Season lightly with sea salt and freshly ground black pepper (be cautious: salmon, olives and capers are salty).

Finish with herbs and serve

Scatter the chopped fresh dill over the assembled bagels. Cut the assembled bagel in half if desired and serve immediately while the bagel is still slightly warm and crisp. Provide the remaining cream cheese on the side if desired.