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Smoked Salmon Bagel

Quick · 10 min · Serves 2 · American

Dietary: pescatarian, nut-free

Toasted bagels spread with a lemon-dill cream cheese and layered with cucumber ribbons, smoked salmon, capers and red onion.

Ingredients

For 2 servings

Lemon-dill cream cheese

• 115 g cream cheese, full fat, softened
• 1 lemon, juiced (about 2 tbsp)
• 2 sprig dill, chopped (about 1 tbsp), plus more to finish
• 1 pinch salt
• 0.25 tsp black pepper, freshly ground

Bagels

• 2 bagel, plain or sesame, halved
• 1 cucumber, Persian, peeled into ribbons
• 115 g smoked salmon, thinly sliced
• 1 tbsp caper, drained, to taste
• 0.25 red onion, thinly sliced

Steps

Lemon-dill cream cheese

1. Take the cream cheese out of the fridge about 30 minutes ahead so it spreads easily. In a small bowl, mix it with the lemon juice, the chopped dill and a pinch each of salt and pepper until smooth.

Bagels

2. Toast the bagel halves for 2 to 4 minutes, until the cut sides are golden and crisp at the edges. They're good untoasted, but toasting adds texture.
3. Spread the lemon-dill cream cheese over the cut sides of all four halves.
4. Layer the cucumber ribbons, smoked salmon, capers and red onion on the bottom halves, scatter over a little more dill, and close with the tops.
5. Eat right away. Wrapped well, they keep in the fridge for up to 24 hours, and the cream cheese mixture can be made a day or two ahead.

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