Classic Bagel with Lox and Cream Cheese
A simple, elegant breakfast featuring a toasted bagel topped with silky smoked salmon, creamy spreads, and fresh toppings. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- 2 whole bagels
- 4 oz cream cheese, softened
- 4 oz smoked salmon (lox)
- ¼ medium red onion
- 2 tablespoons capers, drained
- 1 tablespoon fresh dill, chopped
Instructions
- 1
Slice the red onion lengthwise from root to tip into very thin half-moons, about the thickness of a coin.
- 2
Chop the fresh dill into small pieces about the size of a pencil eraser.
- 3
Split each bagel in half by slicing through the equator so you have two flat halves, holding the bagel steady on the cutting board.
- 4
Place both bagel halves cut-side up on a toaster rack and set the toaster to medium-high heat, toasting until the cut sides are golden brown and crispy, about 2–3 minutes.
- 5
Spread 1 tablespoon of softened cream cheese evenly across the toasted cut side of each bagel half using a butter knife.
- 6
Lay 1 ounce of smoked salmon in a single layer across the cream cheese on each bagel half, folding it gently to fit.
- 7
Scatter one-quarter of the sliced red onion on top of the salmon on each bagel half.
- 8
Sprinkle 1 tablespoon of drained capers over the onion on each bagel half.
- 9
Sprinkle half of the chopped fresh dill over both bagel halves, dividing evenly.
Tools you’ll need
- cutting board
- sharp knife
- toaster
- butter knife
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