Entree: United States – New York (Mid-Atlantic United States) – New York Bagel with Lox

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 10 min

Total 30 min

Ingredients

- 4 New York-style bagels, split (plain, sesame, poppy, or everything)
- 8 oz (225 g) cream cheese, at room temperature
- 12 oz (340 g) smoked salmon (lox), thinly sliced
- 2 tbsp (30 g) capers, drained
- 1 small red onion, about 4 oz (115 g), thinly sliced into rings
- 1 large tomato, about 6 oz (170 g), sliced into rounds (optional but traditional)
- 1/2 English cucumber, about 4 oz (115 g), thinly sliced (optional)
- 2 tbsp (8 g) fresh dill, chopped
- 1 lemon, halved (juice and wedges)
- 1/2 tsp (1 g) freshly ground black pepper
- Kosher salt (to taste)
- 1 tbsp (15 ml) unsalted butter or olive oil for toasting (optional)
- For the lemon-arugula salad:
  - 4 cups (about 120 g) baby arugula
  - 1 tbsp (15 ml) extra-virgin olive oil
  - 1 tbsp (15 ml) fresh lemon juice
  - Pinch of kosher salt and a few grinds of black pepper

Instructions

Short Description:
Classic New York-style bagels topped with cream cheese, thinly sliced smoked salmon (lox), capers, and red onion, served with a simple lemon-arugula salad to make a complete main-course meal.

Regional Notes:
This is the New York version: dense, chewy boiled-then-baked bagels (plain or everything) paired with silky cold-smoked salmon, cream cheese, briny capers and sharp red onion. Unlike some regional variants that use gravlax or heavily seasoned spreads, the New York plating emphasizes the iconic bagel texture and clean, contrasting toppings.

1. Prepare bagels: If desired, lightly butter the cut sides of each bagel. Toast bagel halves in a toaster or under the broiler until golden and crisp at the edges, about 1-2 minutes per side depending on heat.
2. Prep produce and dressing: While bagels toast, place arugula in a bowl. Whisk together 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) lemon juice, a pinch of kosher salt and a few grinds of black pepper; toss with arugula and set aside.
3. Warm cream cheese slightly: If cream cheese is cold, let it sit 10–15 minutes or microwave briefly (5–8 seconds) to soften just enough to spread easily.
4. Assemble bagels: Spread about 2 oz (55 g) cream cheese on each toasted bagel half (adjust to taste). Arrange 3 oz (85 g) smoked salmon on top of the cream cheese for each whole bagel (divide 12 oz/340 g across 4 bagels).
5. Add classic toppings: Scatter thin red onion rings and 1/2 tbsp (7–8 g) capers over the salmon on each bagel. Add 2–3 tomato slices and a few cucumber slices if using. Sprinkle chopped dill evenly and grind a little black pepper over each assembled bagel half. Squeeze a little lemon juice over the top to taste.
6. Serve: Plate 1 assembled whole bagel (two halves) per person with a small heap of the lemon-arugula salad on the side. Offer extra lemon wedges and additional capers at the table.
7. Storage note: Keep any leftover smoked salmon refrigerated, wrapped tightly, and consume within 2–3 days. Cream cheese and bagels are best consumed the same day for texture.