Classic Bagel with Lox
A simple, elegant breakfast of toasted bagel topped with silky smoked salmon, creamy cream cheese, and fresh cucumber. Ready in 10 minutes with no cooking required.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 2 whole bagels, plain or everything
- 4 ounces smoked salmon (lox)
- 4 ounces cream cheese, softened
- ½ whole cucumber
- ¼ whole red onion
- 2 tablespoons capers, drained
Instructions
- 1
Cut each cucumber in half lengthwise from one end to the other, then place each half flat-side down on the cutting board and slice crosswise into thin half-moon shapes about 1/8-inch thick, until you reach the watery center.
- 2
Cut the red onion in half from root to tip, then lay each half flat-side down and slice crosswise into paper-thin rings, aiming for shapes you can see light through.
- 3
Split each bagel in half horizontally (through the side, not from the pointed end) and place both halves cut-side up in a toaster or toaster oven set to medium.
- 4
Toast until the cut surfaces turn the color of light wheat bread with the tiniest specks of golden brown, about 3 to 4 minutes.
- 5
Remove the bagels from the toaster and place both halves on a clean plate or cutting board, cut-side up.
- 6
Spread 1 ounce of softened cream cheese on the top surface of each bagel half, using a butter knife to create an even layer about the thickness of a pencil-width.
- 7
Lay 1 ounce of smoked salmon across the cream cheese on each bagel half, draping and folding it gently so it covers most of the white surface.
- 8
Scatter half of the cucumber slices in a single layer across the lox on one bagel half and the other half across the second bagel.
- 9
Scatter half of the red onion rings across the cucumber on one bagel and the other half on the second bagel.
- 10
Sprinkle 1 tablespoon of capers over the toppings on each bagel half so they are evenly distributed.
Tools you’ll need
- cutting board
- chef's knife
- toaster or toaster oven
- butter knife
- plate or serving board
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