10-Minute Smoked Salmon Bagel
A quick, flavorful smoked salmon bagel with a creamy dill spread, crisp cucumber, red onion, and capers—perfect for breakfast, brunch, or a light lunch.
Equipment
- 1 Mixing Bowl Set
- 1 Toaster or Toaster Oven
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Spreader or Butter Knife
Ingredients
- 2 bagels halved
- 4 oz smoked salmon thinly sliced
- 4 oz cream cheese
- 2 tbsp lemon juice
- 1 tbsp fresh dill plus extra for garnish
- Salt and pepper to taste
- 1 –2 Persian cucumbers peeled into ribbons
- Red onion slices for serving
- Capers to taste
Instructions
- Prepare the Cream Cheese Spread: Start by taking a small mixing bowl and placing the cream cheese inside. Ensure the cream cheese is slightly softened at room temperature for easier blending. Add the freshly squeezed lemon juice and finely chopped fresh dill to the bowl. Sprinkle in a pinch of salt and freshly ground black pepper. Using a sturdy spoon or small spatula, mix everything thoroughly until smooth, creamy, and well-combined. Taste and adjust the seasoning if needed—the lemon should brighten the creaminess, and the dill should add a fresh, aromatic touch. This spread is the foundation of flavor for your bagels.
- Toast the Bagels: Take your halved bagels and place them in a toaster or toaster oven. Toast them to a golden-brown color until the exterior is crisp but the inside remains soft and tender. The toasted surface will provide a satisfying crunch that contrasts beautifully with the creamy spread. Remove the bagels carefully to avoid burns.
- Apply the Cream Cheese Mixture: Using a butter knife or spreader, generously coat each toasted bagel half with the prepared cream cheese mixture. Spread evenly from edge to edge, ensuring every bite will carry the creamy, tangy flavor. The spread should create a smooth layer, ready to hold the other ingredients in place.
- Layer the Fresh Cucumber Ribbons: Peel the Persian cucumbers into thin, delicate ribbons using a vegetable peeler. Arrange the cucumber ribbons on the bottom halves of the bagels in an even layer. This adds a crisp, refreshing texture and a subtle natural sweetness that balances the smoky salmon.
- Add the Smoked Salmon: Next, carefully layer the thin slices of smoked salmon over the cucumber ribbons. Arrange the salmon neatly so each bite has an even distribution. The salmon provides rich, savory flavor and high-quality protein, making the bagel both satisfying and nutritious.
- Incorporate Capers and Red Onion: Scatter capers over the salmon to introduce a briny, slightly tangy flavor. Add thinly sliced red onion on top, which adds a mild sharpness and crunch. These ingredients elevate the taste profile, giving the bagel depth and sophistication.
- Assemble the Bagel: Place the top halves of the bagels over the layered ingredients, pressing down gently to hold everything together. Ensure the bagels are aligned properly, so the ingredients stay in place when serving.
- Garnish and Serve: Finish by sprinkling a small pinch of extra fresh dill on top for a bright, aromatic presentation. The bagels are now ready to serve immediately for the freshest taste. Optionally, you can slice them in half diagonally for easier handling.
- Optional Storage and Serving Tips: If you’re not serving the bagels immediately, wrap them tightly in plastic wrap or place in an airtight container and refrigerate for up to 24 hours.For best flavor and texture, enjoy them as soon as possible after assembly. Serve with a side of fresh fruit, a light salad, or pickles for a complete meal.
Notes
- Best enjoyed immediately after assembly to preserve freshness and texture.
- Softened cream cheese spreads more evenly and enhances flavor absorption.
- Thinly slicing smoked salmon ensures even layering and prevents overpowering bites.
- Cucumber ribbons can be replaced with thin slices if a peeler isn’t available.
- Adjust lemon juice and dill to taste for a personalized flavor profile.
- Bagels can be lightly buttered before toasting for extra richness, if desired.
- Capers and red onions add a briny sharpness—adjust quantities to preference.
- Refrigerate leftovers in an airtight container for up to 24 hours; avoid long storage to prevent sogginess.
