Description
A classic and satisfying smoked salmon cream cheese bagel layered with red onion, capers, and fresh dill. Perfect for breakfast, brunch, or a light lunch.
Ingredients
Scale
- 2 plain bagels, sliced in half
- 6–8 slices (about 4 oz) smoked salmon
- 4 tablespoons cream cheese, softened
- 1/4 small red onion, very thinly sliced
- 1 tablespoon capers
- Fresh dill sprigs
- Lemon wedges, for serving
Instructions
- Lightly toast the bagels until golden and warm.
- Prepare all toppings: thinly slice the red onion, rinse the capers, and wash the dill.
- Lay bagel halves on a clean plate or surface for easy assembly.
- Spread each toasted bagel half generously with softened cream cheese.
- Layer smoked salmon loosely over the cream cheese.
- Top with thin slices of red onion, a few capers, and fresh dill sprigs.
- Just before serving, squeeze a bit of lemon juice over the top.
- Serve immediately and enjoy while fresh.
Notes
- Use room temperature cream cheese for easier spreading.
- Rinse capers to tone down their saltiness.
- Slice onions very thin for a balanced bite.
- Customize with extras like avocado, cucumber, or tomato slices.
Nutrition
- Serving Size: 1 assembled bagel
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
Keywords: smoked salmon bagel, cream cheese bagel, easy brunch, lox and bagel, no cook breakfast