Bagel With Lox Cream Cheese Recipe

Bagels

1. 1

   Prep the bagels

   Slice the bagels horizontally. If you prefer toasted bagels, place the halves cut-side up under a broiler for 1–2 minutes or in a toaster until lightly golden. Remove and set aside.

2. 2

   Make the lox cream cheese

   In a small bowl, add the cream cheese and let it sit at room temperature for 5 minutes or microwave for 8–10 seconds to soften slightly (do not melt). Add the chopped dill, lemon juice, and freshly ground black pepper. Mix until smooth and combined.

3. 3

   Assemble lox into cream cheese (optional mix-in)

   If you prefer the lox folded into the spread, finely chop half of the smoked salmon (about 60 g) and fold it into the cream cheese mixture. Alternatively, keep all salmon whole for layered presentation.

4. 4

   Build the bagel

   Spread about 3 tablespoons of the cream cheese mixture evenly on the bottom half of each bagel. If you mixed chopped lox into the cream cheese, proceed to next step; if not, continue layering whole slices of smoked salmon on top of the spread, dividing 120 g between 2 bagels.

5. 5

   Add toppings

   Scatter thin slices of red onion and capers over the salmon. Add tomato or cucumber slices if using. Drizzle a scant teaspoon of olive oil over each bagel if desired and finish with an extra sprinkle of chopped dill and a crack of black pepper.

6. 6

   Serve

   Place the top half of the bagel on or beside the assembled bottom half (many prefer served open-faced). Serve immediately with lemon wedges on the side for additional brightness.