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.
United States
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🍿
Snack
🌙
Supper
🌿
Mild
Salty
Fresh
Creamy
Herby
Citrusy
Filling
Prep Time
15 min
Total Time
15 min
Servings
2
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
Main Ingredient:
smoked salmon
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
In fridge:
1 days
Freezing:
No
Gotowe kanapki najlepiej zjeść w ciągu kilku godzin, bo pieczywo mięknie od serka. Jeśli chcesz przygotować wcześniej, przechowuj osobno pokrojone składniki w lodówce i składaj bagla tuż przed jedzeniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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