Smoked Salmon Bagel Sandwich (Printable Version)

Silky smoked salmon with tangy cream cheese, crisp vegetables, and fresh herbs layered on a toasted bagel for the perfect breakfast or brunch.

# What You Need:

→ Bagels

01 - 2 fresh bagels, sliced and toasted

→ Dairy

02 - 3.5 oz cream cheese, softened

→ Fish

03 - 3.5 oz smoked salmon, thinly sliced

→ Vegetables

04 - 1/4 small red onion, thinly sliced
05 - 1 small tomato, thinly sliced
06 - 1/2 cucumber, thinly sliced
07 - 1 tablespoon capers
08 - Fresh dill sprigs

→ Seasonings

09 - Freshly ground black pepper, to taste
10 - Lemon wedges, for serving

# How To Make It:

01 - Slice bagels in half and toast to your preferred crispness level.
02 - Spread softened cream cheese generously on all four bagel halves.
03 - Distribute smoked salmon slices evenly over the cream cheese-coated halves.
04 - Arrange red onion, tomato, and cucumber slices over the salmon layer.
05 - Sprinkle capers and fresh dill sprigs over the vegetable toppings.
06 - Finish with freshly ground black pepper and serve with lemon wedges on the side. Close sandwiches or serve open-faced.

# Expert Suggestions:

01 -
  • The balance of creamy, smoky, and bright flavors creates something greater than the sum of its parts
  • It comes together in under ten minutes but tastes like you visited a specialty brunch spot
02 -
  • Never refrigerate smoked salmon bagels, the cream cheese will harden and the texture becomes rubbery and unappealing
  • The capers should be rinsed quickly and patted dry if they are packed in salt rather than brine
03 -
  • Use room temperature ingredients for the best flavor integration
  • Buy salmon sliced to order at the counter if possible, prepackaged slices can be dry

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