Smoked Salmon and Cream Cheese Bagel
Ingredients
- • 1 item bagel
- • 60 g cream cheese
- • 85 g smoked salmon
- • 2 tbsp red onion, thinly sliced
- • 1 tsp capers
- • 3 slices tomato, sliced
- • 1 tbsp fresh dill
- • 1 tsp lemon juice
- • 1 sprinkle black pepper to taste
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...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
