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A quintessential New York deli classic, this dish features a perfectly toasted bagel with a generous schmear of cream cheese, delicate slices of smoked salmon, and a fresh topping of capers, red onion, and dill. Simple, elegant, and satisfying for any meal of the day.
For 4 servings
Prepare the Toppings
Toast the Bagels
Assemble the Bagels
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A quintessential New York deli classic, this dish features a perfectly toasted bagel with a generous schmear of cream cheese, delicate slices of smoked salmon, and a fresh topping of capers, red onion, and dill. Simple, elegant, and satisfying for any meal of the day.
This jewish_american recipe takes 10 minutes to prepare and yields 4 servings. At 494.36 calories per serving with 19.42g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Add Toppings and Serve
Add thinly sliced tomato or cucumber for extra freshness and a bit of crunch.
Use scallion (chive) cream cheese or a vegetable cream cheese for a different flavor profile.
Experiment with different bagel varieties like pumpernickel, rye, or poppy seed to change the base flavor.
For a vegetarian option, omit the salmon and use mashed avocado or sliced hard-boiled egg instead.
The smoked salmon is an excellent source of omega-3s, which are crucial for brain health and have anti-inflammatory properties that support a healthy heart.
Both the smoked salmon and cream cheese provide a good amount of protein, which is essential for muscle repair, satiety, and maintaining energy levels throughout the day.
A single serving of this recipe (one bagel with toppings) contains approximately 400-500 calories, depending on the size of the bagel and the amount of full-fat cream cheese used.
It can be part of a balanced diet. The smoked salmon is an excellent source of omega-3 fatty acids and protein. To make it healthier, you can opt for a whole wheat bagel for more fiber and use a lighter, whipped, or Neufchâtel cream cheese to reduce fat and calories.
Traditionally, lox is cured in a salt brine and is not smoked, giving it a very silky texture. Smoked salmon can be cold-smoked or hot-smoked. Most 'lox' sold in delis today is actually cold-smoked salmon, which is what this recipe calls for.
This dish is best assembled and eaten immediately to enjoy the contrast between the warm, crisp bagel and the cool toppings. Assembling it ahead of time will result in a soggy bagel.
A classic plain, sesame, or 'everything' bagel is traditional and works wonderfully. However, pumpernickel or rye bagels also pair very well with the flavors of smoked salmon and dill.