Bagel & Lox Recipe

If using frozen bagels, thaw according to package instructions. Split the 2 bagels in half horizontally.

Optional: Lightly toast the bagel halves to your preference (about 1–2 minutes in a toaster). If using butter, spread 1/2 tablespoon butter on each bottom half while warm.

While bagels toast, slice the tomato into 1/4-inch thick rounds and very thinly slice the red onion into rings. If using cucumber, slice thinly as well.

Rinse the capers briefly in cold water and drain to remove excess brine if desired. Chop the fresh dill finely and set aside.

Spread 3 tablespoons of softened cream cheese evenly on each bagel half intended as the 'bottom' (total 6 tbs used). For a lighter spread, use less as desired.

On each cream cheese–topped bottom half, layer 3–4 ounces (about 4 slices) of smoked salmon, arranging it so it slightly overlaps and covers the cream cheese.

Top the salmon with 3–4 tomato slices per bagel, a few rings of red onion, about 1 teaspoon of rinsed capers, and a sprinkle of chopped dill. If using cucumber, add a few slices beneath the tomato for extra crunch.

Season each assembled bagel with a light grind of black pepper and, if desired, a squeeze of lemon juice from half a wedge. Add everything bagel seasoning to taste on the top half if using.

Place the top halves of the bagels over the toppings and press gently. Cut each sandwich in half if desired and serve immediately with remaining lemon wedge on the side.

Serves immediately. If preparing ahead (up to 2 hours), keep cream cheese–spread bagels and salmon/toppings separate and assemble just before serving to avoid sogginess.