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Ingredients
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Quick-pickled onions
Sandwich assembly
Garnish & seasoning
Method
Quick-pickled onions
- 1
- 2
Make the quick brine
In a small saucepan combine 60 ml white vinegar, 60 ml water, 1 tbsp sugar and 1 tsp salt. Warm gently over low heat just until the sugar and salt dissolve (do not boil). Remove from heat.
- 3
Pickle the onion
Place the sliced onion in a heatproof bowl or jar. Pour the warm brine over the onion so all pieces are submerged. Let sit at room temperature for at least 10 minutes (can sit up to 1 hour). If making ahead, cover and refrigerate; bring back to room temp before assembling.
Sandwich assembly
- 4
Toast the bagels
Split the 2 bagels and toast them to your preferred level of golden-crisp. Keep them warm while you prepare the spread and toppings.
- 5
Prepare the goat cheese spread
In a small bowl, soften 113 g goat cheese by stirring with 1 tbsp extra-virgin olive oil and the juice of 1/2 lemon (about 1/2 tbsp). Whisk or mash with a fork until smooth and spreadable; taste and adjust with a small pinch of salt if needed.
- 6
Drain the capers
Place 2 tbsp capers in a small sieve and rinse briefly under cold water to remove excess brine, then drain well — this reduces overpowering saltiness on the sandwich.
- 7
Assemble each bagel
Spread a generous layer of the lemon-goat cheese on each toasted bagel half. Layer smoked salmon (about 60 g per serving half, 120 g total across both bagels), then distribute the drained capers evenly on top of the salmon. Add several pieces of the quick-pickled onion on each sandwich (use tongs or a fork).
Garnish & serve
- 8
Finish and season
Scatter 2 tbsp chopped fresh dill over the stacked toppings, finish with a light grind of black pepper (about 1/4 tsp total split across sandwiches) and, if desired, a quick drizzle (about 1/2 tsp) of extra-virgin olive oil or a small squeeze of the remaining lemon. Taste and adjust — add more pickled onion or capers as desired.
- 9
Serve
Serve immediately while bagels are warm and goat cheese is creamy. Leftover pickled onions keep refrigerated up to 1 week; assemble smoked-salmon sandwiches just before serving for best texture.
