Description
Master the art of building the perfect smoked salmon bagel at home! This is the ultimate weekend brunch upgrade you can make at home in 15 minutes.
Ingredients
Units
Scale
- 2 bagels, halved and toasted
- 4 ounces whipped cream cheese
- 1 teaspoon lemon zest, plus slices, for serving
- 3 ounces cold smoked salmon
- 1/2 English cucumber, shaved into ribbons
- 2 tablespoons capers
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons fresh dill
Instructions
- In a small bowl, combine whipped cream cheese, lemon zest and pinch of salt and black pepper, to taste.
- Toast the bagels, then spread cream cheese mixture on both halves of the bagel. Add the cucumbers ribbons, smoked salmon, capers and red onions on all four toasted bagel halves.
- If you want to build a closed sandwich, spread lemon cream cheese on all four bagel halves, but only add toppings to two halves. Then close the sandwiches, cut and serve.
Notes
- Substitutions: hot smoked salmon can be used instead of cold smoked salmon. Substitute fresh chives for dill, if needed.
- Make ahead: lemon cream cheese can be made ahead, but the bagels should be toasted and built right before serving.
- Storage: Store unused smoked salmon tightly wrapped in the refrigerator for up to 5 days. Prepared lemon cream cheese keeps for 3 days refrigerated.
- Prep Time: 15
- Category: Easy Recipes
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2
- Calories: 881
- Sugar: 1.4 g
- Sodium: 852.9 mg
- Fat: 21.8 g
- Carbohydrates: 61 g
- Protein: 110.5 g
- Cholesterol: 255.7 mg