Smoked Salmon Bagel
A classic, elegant breakfast featuring chewy bagels, creamy spread, and savory smoked salmon.
Ingredients
- •4 fresh bagels (plain or everything)
- •8 ounces cream cheese (softened)
- •8 ounces sliced smoked salmon
- •1 medium red onion (thinly sliced)
- •2 large ripe tomatoes (sliced)
- •1 bunch fresh dill (roughly chopped)
- •2 tablespoons capers (drained)
- •1 lemon (cut into wedges)
Instructions
- 1
Preheat your oven or toaster oven to 350 degrees Fahrenheit (175 degrees Celsius).
- 2
Slice the bagels in half horizontally and toast them until golden brown and warm.
- 3
Spread a generous layer of softened cream cheese evenly on the top and bottom halves of each toasted bagel.
- 4
Layer the sliced smoked salmon artfully over the cream cheese on the bottom halves of the bagels.
- 5
Top the salmon with thinly sliced red onion, tomato slices, capers, and a sprinkle of fresh dill.
- 6
Squeeze a little fresh lemon juice over the toppings if desired, place the top bagel halves on, and serve immediately.
💡 Chef tips
- For the best texture, toast the bagels just before serving so the outside is crispy and the inside remains soft.
- You can slice the red onions in advance and soak them in cold water for 10 minutes to take away their sharp bite.
- Store leftover smoked salmon tightly wrapped in the refrigerator for up to two days.
✅ How it should turn out
The finished bagels are vibrant and satisfying, offering a harmonious blend of crisp toasted bread, rich creamy cheese, and savory, smoky fish.