Bagel with Smoked Salmon and Cream Cheese Recipe
A bagel with smoked salmon and cream cheese is a classic New York breakfast that Americans love to eat on weekends, often on the go with a coffee in hand. It’s something between a sandwich and a little feast – a soft, slightly chewy bagel, creamy cheese, and delicately salty salmon. The dish is a bit like Scandinavian open-faced sandwiches with fish, but in a much more grab-and-go version.
This recipe brings the atmosphere of a New York weekend breakfast straight to your kitchen: chewy bagel, creamy cheese, and aromatic smoked salmon create a simple but luxurious combination that feels like café food, yet is easy to make at home.
Chef's tips
Use good-quality, dense bagels – they hold the fillings better and don’t get soggy as quickly. Let the cream cheese sit at room temperature for a few minutes before mixing so it becomes easier to spread and blends smoothly with the lemon juice and herbs.
How to serve
Serve the bagel cut in half on a plate, with extra lemon wedges on the side and a small handful of salad greens or arugula. It also works well packed in parchment paper to take with you for a walk or to the office.
Ingredients
- bagel - 2 pieces
- cream cheese - 80 g
- smoked salmon - 80 g
- red onion - 0.25 pieces
- capers - 2 tablespoons
- cucumber - 0.5 pieces
- dill - 2 tablespoons
- lemon juice - 1 teaspoon
- salt
- black pepper
Preparation
- Slice the bagels in half horizontally. If you like, you can warm them slightly: place them cut side down in a dry pan and heat for 2–3 minutes, until warm and lightly browned on the edges.
- Peel the onion and slice it into very thin half-moons so the flavor stays delicate. Wash the cucumber and slice it into thin rounds.
- Transfer the cream cheese to a small bowl, add the lemon juice, a pinch of salt and pepper, and 1 tablespoon of chopped dill. Mix with a spoon until smooth and creamy.
- Spread each bagel half with a generous layer of cream cheese, going all the way to the edges so nothing burns if you warm them again.
- Arrange slices of salmon on the bottom halves so they cover the entire surface. Top with cucumber slices, thin onion half-moons, and capers.
- Sprinkle everything with the remaining dill and a little freshly ground pepper. Cover with the top halves of the bagels and press down gently with your hand.
- Serve right away, cut in half to make them easier to eat – especially if you’re planning a breakfast on the go.
Storage
No storage information available for this dish.
This is one of those recipes that always feels like a treat, even though it takes only a few minutes to prepare. It’s ideal when you want something more special than a regular sandwich, but don’t feel like cooking or washing a lot of dishes.
