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Smoked Salmon Bagel With Cream Cheese - A Classic, Satisfying Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Bagels: Plain, everything, sesame, or whole wheat (2 bagel halves per serving).
  • Cream cheese: Regular or whipped; about 2–3 tablespoons per bagel half.
  • Smoked salmon (lox or nova): 2–3 ounces per bagel.
  • Red onion: Very thinly sliced.
  • Tomato: Sliced, ideally ripe but firm.
  • Caper berries or capers: Rinsed and patted dry.
  • Cucumber: Thinly sliced (optional for extra crunch).
  • Fresh dill or chives: Chopped.
  • Lemon: For a squeeze of juice and a few zest shavings.
  • Black pepper: Freshly ground.
  • Olive oil: A light drizzle (optional).
  • Butter: For toasting the bagel, if you like (optional).

Method
 

  1. Prep the toppings: Slice onion, tomato, and cucumber very thin. Chop dill or chives. Rinse and dry the capers.
  2. Toast the bagel: Toast until golden and crisp on the cut sides. For extra flavor, swipe a tiny bit of butter on the hot surface.
  3. Spread the cream cheese: Be generous—edge to edge. The cream cheese acts as a barrier and keeps the bagel from getting soggy.
  4. Add the salmon: Fold slices of smoked salmon over the cream cheese so you get layers in every bite.
  5. Layer the veggies: Add tomato, cucumber, and red onion. Keep it even so the bagel doesn’t tip or slide apart.
  6. Season: Sprinkle capers, fresh dill or chives, and a few grinds of black pepper. Add a light squeeze of lemon and a tiny drizzle of olive oil if you like.
  7. Finish and serve: Top with the other bagel half, press gently, and cut in half for easier eating.