Description
A cozy and elegant smoked salmon bagel, perfect for fall breakfasts and brunches, featuring creamy dill spread and fresh vegetables.
Ingredients
- 4 fresh bagels (plain, sesame, or everything)
- 8 oz cream cheese, softened
- 6–8 oz thinly sliced smoked salmon
- 1 small red onion, thinly sliced
- 1 small cucumber, thinly sliced
- 1 lemon, zested and juiced
- 2 tablespoons capers, rinsed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: baby arugula or microgreens
Instructions
- Prep your spreads and toppings: In a small bowl, combine softened cream cheese, lemon zest, half the dill, and a pinch of salt and pepper. Stir until smooth.
- Toast the bagels: Slice bagels in half and toast to golden.
- Build the base: Spread a generous layer of lemon-dill cream cheese on each toasted bagel half.
- Add the fresh layers: Place cucumber slices and a few red onion rings on top.
- Arrange the smoked salmon: Fold or fan the smoked salmon across the bagel.
- Finish with accents: Sprinkle capers and remaining dill, then top with arugula or microgreens if using. Serve immediately.
Notes
Room-temperature cream cheese spreads more smoothly. Don’t over-toast the bagels, and consider brining onions for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Brunch
- Method: Assembling
- Cuisine: American