Entrée: United States – Smoked Salmon Bagel

Serving Size: 2

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

2 bagels, split
4 oz / 115 g cream cheese, softened
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest (optional)
1 tsp prepared horseradish (optional)
6 oz / 170 g cold-smoked salmon, thinly sliced
1 / 4 small red onion, paper-thin slices (about 1 / 4 cup / 30 ml)
1 small tomato, thinly sliced
1 / 4 cucumber, thinly sliced (optional)
1 tbsp (15 ml) capers, drained
2 tbsp (30 ml) fresh dill fronds, chopped or small sprigs
Pinch of kosher salt
Freshly ground black pepper, to taste

Instructions

Prep toppings: thinly slice the red onion, tomato, and cucumber; chop or pick small sprigs of dill; pat capers dry.
Make the cream cheese spread: in a small bowl, stir together cream cheese, lemon juice, lemon zest (if using), horseradish (if using), a pinch of salt, and a few grinds of black pepper until smooth.
Toast the bagel halves to your preferred doneness.
Assemble: spread the cream cheese mixture generously on the cut sides of each toasted bagel. Layer smoked salmon evenly over the bottom halves. Top with red onion, tomato, cucumber, capers, and dill.
Finish with a little more black pepper. Close the bagels or serve open-faced.
Serve immediately for best texture. If preparing ahead, keep components separate and assemble just before eating.