Smoked Salmon and Cream Cheese Bagel
Instructions
- 1
Slice the bagel in half horizontally and toast to your desired level of crispness (light golden is recommended)
- 2
While the bagel is toasting, prepare your toppings: thinly slice the red onion, slice the tomato, and chop the fresh dill
- 3
Once toasted, spread cream cheese generously on both halves of the bagel, ensuring even coverage to the edges
- 4
Layer the smoked salmon on the bottom half, draping it elegantly to cover the entire surface
- 5
Top the salmon with tomato slices, followed by the thinly sliced red onion
- 6
Sprinkle capers evenly over the toppings
- 7
Add fresh dill and a squeeze of lemon juice for brightness
- 8
Finish with a few grinds of black pepper
- 9
Place the top half of the bagel on and gently press down, or serve open-faced for easier eating...
Chef's Note
"For the best flavor, use high-quality cold-smoked salmon and let the cream cheese soften at room temperature for 10 minutes before spreading - it will spread more smoothly and taste creamier. If you prefer a tangier option, substitute half the cream cheese with Greek yogurt mixed with fresh herbs."
