Bagel with Lox and Cream Cheese

1. 1
   prep · ~2 min

   Prepare the toppings.

   1.Thinly slice the red onion into rings or half-moons.

   2.Drain the capers and roughly chop the fresh dill.

   3.Cut the lemon into 4 wedges.
2. 2
   prep · ~3 min

   Toast the bagels.

   Slice each bagel in half horizontally with a serrated knife. Toast the halves in a toaster or on a sheet pan under the broiler until golden and crisp on the cut side, about 2 to 3 minutes.

   TIPA good toast gives structure. Undertoasted bagels turn soggy under the cream cheese.
3. 3
   assemble · ~1 min

   Schmear the cream cheese.

   Spread a generous layer of cream cheese across the cut side of each warm bagel half — roughly 1½ tablespoons per bagel. The warmth of the bagel helps the cream cheese soften and spread smoothly.

4. 4
   assemble · ~1 min

   Layer the smoked salmon.

   Drape thin slices of smoked salmon evenly over the cream cheese on each bagel half. Loosely fold or ruffle the slices rather than laying them flat — it creates a lighter texture and better bite.

5. 5
   garnish · ~1 min

   Add the garnishes and serve.

   1.Scatter the sliced red onion and capers over the salmon.

   2.Sprinkle with a pinch of freshly cracked black pepper and a tiny pinch of salt.

   3.Top with chopped fresh dill.

   4.Serve immediately with a lemon wedge on the side for squeezing over the top.

   TIPSalt lightly — the smoked salmon and capers already bring plenty of salinity.

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