Creamy, Smoky, Delicious!
Bagels with smoked salmon and cream cheese is a delicious indulgence. The flavors are complex, but it truly could not be a simpler meal to make. I typically eat smoked salmon bagels for breakfast only around the holidays because or for a brunch, because at the end of the day, it’s still kinda’ fancy.
The subtle salty smoked flavor of the salmon layered on top of creamy cheese is already a great place to leave it if you’re not sure about capers, dill, and lemon juice. But I strongly encourage you to try all these flavors to get the full experience. You must try smoked salmon on bagels!
What You Need To Make Smoked Salmon on Bagels
- Smoked Salmon – Smoked salmon is just that, smoked. Many people enjoy lox and bagels. According to the Fulton Fish Market, lox is salmon that is “never cooked, but instead cured in a salty brine”. If lox aren’t available in your area, smoked salmon is a delightful alternative. Buy the thinly sliced salmon.
- Bagels – I’m a purist, so I’m using plan Jane bagels. However… feel free to try the everything or even those with Asiago cheese. I’m also using mini bagels for this recipe. It’s pretty easy to convert to full size bagel if you like.
- Cream Cheese – Mild and creamy, cream cheese is a perfect foundation for the salty flavors of the smoked salmon and capers. Full fat or reduced fat cream cheese will both work. Either way, be generous.
- Capers – These are salty little flower buds and I love them! At least give them a try if you’ve never had the pleasure of enjoying one. They add umami and a bit of color.
- Fresh Dill – Go for fresh if you can find it… the aroma is amazing. Dill adds flavor, an amazing scent, and gorgeous color. Dry dill will work, but you lose so much depth.
- Lemons – Again, highly recommending you go with fresh lemons. They are so beautiful, bright, and plate up so nicely when cut in wedges. A squeeze of lemon juice is the perfect final touch.
How To Make Smoked Salmon on Bagels
I could just eat the smoked salmon by itself, and perhaps during the assembly of these, I may have. Tell no one. First, slice each bagel in half. Slap on, I mean really coat each half with cream cheese. Create nooks and crannies for the capers. Then, layer over slices of smoked salmon.
Next, using fresh dill is amazing, but if you only have access to dry, that will work too. Just give it a rub between your fingers first to release the flavor. If you have fresh, chop up a bit and sprinkle over the salmon.
Capers are a small flower bud and add a gentle salty goodness to each bite. Don’t let these intimidate you, give capers a try! Sprinkles them over the salmon.
Lastly, always go with fresh lemon juice when you can, but I’ve been known to use lemon juice from a bottle. Do what’s most convenient for you, just be sure to get that splash of citrus in the mix. Squeeze on the juice!
Bagels and smoked salmon with cream cheese is so good, right?!
Look at These Beautiful Smoked Salmon Bagels!
Undoubtably, smoked salmon bagels is one of my favorite breakfasts. An example of a dish that has it all! Eye appealing before a bite has even been taken. Minimal effort, no need to turn on the stove or oven, maybe just a toaster for a little crunch.
The mix of velvety smoked salmon, smooth cream cheese with the subtle salt and citrus elements pays out in big flavor dividends. Truly, just purchase these ingredients and layer on the tasty goodness to make smoked salmon on bagels!
Tips, Tricks, & FAQs
- Perfect Balance. A tablespoon of cream cheese to 1 ounce of salmon keep feels like a good balance of flavors for optimized enjoyment. Too much of either can spoil the dish (or is that impossible?)
- Big Bagels. I’ve suggested mini bagels, but this one is easy to scale up to larger bagels or more than 4 mini bagels, if you like. As always, play up what you like – maybe go heavy with the capers, but be prepared to need a tall glass of aqua to rehydrate later after enjoying those salty little taste buds. Or less lemon, more dill, etc.
- Appetizers. Try this for breakfast or change up from bagels to rye bread squares for an appetizer. Also try red onions, avocados, or an herb cream cheese.
- How to store extra smoked salmon? If you can’t buy just 8 ounces of smoked salmon, this will keep nicely for a day or two if stored well in the refrigerator. I have also had success freezing the salmon, yes, you can freeze smoked salmon!
Bagels with Smoked Salmon and Cream Cheese
Equipment
- bread knife
- butter knife
- chef's knife
- cutting board
- toaster or toaster oven (optional)
Ingredients
- 4 mini bagels
- 8 ounces cream cheese
- 8 ounces thinly sliced smoked salmon
- sprinkle of sea salt Optional, the capers are salty as is the smoked salmon. Add to your preference
- crack of fresh ground black pepper
- 1 medium lemon
- fresh dill
- capers
Instructions
Layer on the Flavor!
- Note: The only "cooking" involves toasting the bagels if you like. Once you have all the ingredients collected, this comes together pretty quickly.
- Bagels: Using the bread knife, slice bagels in half on the cutting board. If you want to have a little crunch, lightly toast the bagel halves.4 mini bagels
- Cream Cheese: Spread 1 tablespoon of cream cheese on each bagel half. Spackle in on to create little crevices to catch any capers that roll past the salmon.8 ounces cream cheese
- Smoked Salmon: Next, layer on the smoked salmon, about 1 ounce of salmon on each half. I like to tear up the salmon so that it's easy to take a bite without pulling all the salmon off as you sink your teeth in.8 ounces thinly sliced smoked salmon
- S&P: Sprinkle with salt and pepper.sprinkle of sea salt, crack of fresh ground black pepper
- Lemon: Cut lemon into wedges and squeeze juice over salmon. Tip: Squeeze the lemon over a mesh strainer to catch the seeds.1 medium lemon
- Dill: Wash dill, pat dry and with the chef's knife, rough chop into 1/2 inch long pieces. Sprinkle over salmon.fresh dill
- Capers: Top with capers.capers
- Serve immediately or chill until ready to serve.
