Lox Bagel Platter
A classic bagel board with smoked salmon, cream cheese, and fresh toppings. Assemble this in minutes for a restaurant-quality breakfast or brunch.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 2 whole bagels (plain or everything), split in half
- ½ cup cream cheese, softened
- 6 oz lox (smoked salmon), sliced thin
- ½ medium red onion
- ½ medium cucumber
- 2 tablespoons fresh dill or capers (or both)
- ½ whole lemon
- 1 pinch salt and pepper to taste
Instructions
- 1
Place the bagel halves cut-side up on a cutting board or plate.
- 2
Slice the red onion crosswise into thin rings about the thickness of a dime, then separate the rings and place them in a small bowl.
- 3
Slice the cucumber lengthwise in half, then lay each half flat and slice straight down at a diagonal angle to make thin, elongated slices about 1/8-inch thick.
- 4
Spread about 2 tablespoons of softened cream cheese evenly across each bagel half, working from the center outward.
- 5
Layer 1.5 ounces of lox onto each bagel half, arranging the slices in a few overlapping folds.
- 6
Arrange cucumber slices in a single layer on top of the lox on each bagel half.
- 7
Scatter the red onion rings over the cucumber on each bagel half.
- 8
Sprinkle 1 tablespoon of fresh dill or capers (or a mixture of both) over each bagel half.
- 9
Cut the lemon half into two thin wedges and place one alongside each bagel.
- 10
Pinch of salt and pepper over the top of each bagel just before serving, then squeeze lemon juice over if desired.
Tools you’ll need
- cutting board
- chef's knife
- butter knife or small offset spatula
- plate or serving board
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