Entree: Canada – Montreal – Bagels with Lox (Toasted or sliced boiled bagel topped with cured or smoked salmon, cream cheese, and traditional garnishes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

- 4 plain bagels (approximately 24 oz / 680 g total)
- 8 oz (225 g) smoked salmon (lox), thinly sliced
- 8 oz (225 g) cream cheese, softened
- 2 tbsp (30 ml) unsalted butter, softened (optional for toasting)
- 1 small red onion (about 4 oz / 115 g), thinly sliced into rings
- 2 tbsp (30 ml) capers, drained
- 1 medium tomato (about 5 oz / 140 g), thinly sliced (optional)
- 1 small cucumber (about 6 oz / 170 g), thinly sliced (optional)
- 2 tbsp (30 ml) fresh dill, chopped, plus extra for garnish
- 1 lemon, cut into wedges
- 1 tsp (5 ml) freshly ground black pepper
- 1/2 tsp (3 g) kosher salt, or to taste
- 4 oz (115 g) thinly sliced Nova or additional smoked salmon for variety (optional)

Instructions

1. If desired, split bagels and toast cut sides in a toaster or under a broiler until golden; spread a thin layer of butter on toasted halves if using.
2. Spread about 2 tbsp (30 g) cream cheese on each bagel half so each assembled bagel uses roughly 4 tbsp (60 g) cream cheese total.
3. Layer 2 oz (55 g) smoked salmon (lox) on each bagel (or distribute slices evenly), folding slices for height and texture.
4. Top each with a few rings of red onion, a sprinkle of capers, a few slices of tomato or cucumber if using, and 1/2 tbsp (7.5 ml) chopped dill.
5. Season lightly with black pepper and optional kosher salt, squeeze lemon over the top to taste, garnish with extra dill, and serve immediately with lemon wedges on the side.