Smoked Salmon Bagel
A classic combination of creamy cheese, silky smoked salmon and briny capers on a toasted bagel. This iconic New York-style breakfast or brunch dish brings together rich, luxurious flavours and contrasting textures in just minutes. The combination of cold-smoked salmon with tangy cream cheese, pungent red onion, and bright lemon creates a perfectly balanced bite that's both elegant and satisfying.
Ingredients
- 2 bagels, split and toasted
- 4 tablespoons cream cheese
- 4 oz smoked salmon slices
- 2 tablespoons capers
- 1/4 red onion, thinly sliced
- Fresh dill sprigs
- Lemon wedges
Instructions
- Toast the bagels until golden brown.
- Spread each half with cream cheese, then layer smoked salmon slices on top.
- Sprinkle with capers and arrange a few slices of red onion.
- Garnish with dill sprigs and serve with lemon wedges for squeezing.
Equipment Needed
- Toaster or toaster oven
- Bread knife or serrated knife
- Butter knife or offset spatula for spreading
- Cutting board
- Sharp knife for slicing onions and lemon
Tips & Variations
- Everything bagels: Use everything bagels for extra flavour and texture from the seeds and garlic. Plain, sesame, or poppy seed bagels also work beautifully.
- Cream cheese upgrade: Try whipped cream cheese for easier spreading, or flavoured varieties like chive, herb, or scallion cream cheese.
- Onion preparation: Soak sliced red onion in ice water for 10 minutes to mellow the sharpness and add crunch.
- Smoked salmon quality: Look for wild-caught, cold-smoked salmon with minimal ingredients. Nova lox or Scottish smoked salmon are premium choices.
- Add-ons: Include sliced tomatoes, cucumber ribbons, or avocado for extra freshness and nutrition.
- Open-faced option: Serve open-faced with all toppings visible for an elegant brunch presentation.
Nutritional Information
Per serving (1/2 bagel):
- Calories: 285
- Protein: 16g
- Fat: 10g (Saturated: 5g)
- Carbohydrates: 32g
- Fiber: 2g
- Omega-3 Fatty Acids: 0.8g
- Sodium: 920mg
- Sugar: 5g
Rich in protein and omega-3 fatty acids from smoked salmon. Choose whole grain bagels to increase fiber content and nutritional value.
Storage & Reheating
Refrigerator: Store components separately. Smoked salmon lasts 5-7 days sealed, cream cheese lasts 2 weeks, and bagels stay fresh for 2-3 days in an airtight bag.
Freezer: Freeze bagels for up to 3 months. Slice before freezing for easy toasting. Never freeze assembled bagels as the cream cheese and salmon don't freeze well.
Reheating: Toast frozen bagels directly from the freezer. Bring cream cheese and salmon to room temperature for best flavour and texture.
Make ahead: Toast bagels and prepare all toppings in advance. Assemble just before serving to prevent sogginess and maintain optimal texture.
Serving Suggestions
Pair your smoked salmon bagel with:
- Beverages: Fresh-squeezed orange juice, coffee, mimosas, or Bloody Marys for brunch
- Sides: Fresh fruit salad, hash browns, or mixed green salad
- Additional toppings: Sliced tomatoes, cucumber, avocado, or microgreens
- Accompaniments: Potato chips, pickles, or coleslaw for a deli-style meal
- Extras: Hard-boiled eggs, olives, or a cheese platter for an expanded brunch spread
Recipe Notes
Toast level: Toast bagels until golden and slightly crispy on the outside but still soft inside. Over-toasting makes them too hard to bite through.
Cream cheese temperature: Let cream cheese sit at room temperature for 10 minutes before spreading for easier application and better flavour.
Salmon draping: Drape salmon slices rather than laying them flat for a more elegant, restaurant-quality presentation.
Caper alternatives: If you don't like capers, substitute with chopped pickles, cornichons, or simply omit them.
Lemon technique: Serve lemon wedges on the side rather than squeezing directly on the bagel to prevent sogginess.
Assembly order: Always spread cream cheese first to create a barrier that prevents the bagel from getting soggy from the salmon's moisture.