Bagels with Lox and Cream Cheese

Name: Bagels with Lox and Cream Cheese
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Jewish-American
Ingredients: 4 sesame or everything bagels, split; 8 oz cream cheese, softened; 2 tbsp chopped fresh dill, plus sprigs to serve; 1 tbsp chopped chives; 1 tsp lemon zest; 1 tbsp lemon juice; 8 oz thinly sliced lox or cold-smoked salmon; 2 tbsp capers, drained; 1/2 small red onion, very thinly sliced; 1 small cucumber or ripe tomato, thinly sliced (optional); freshly ground black pepper

Toasted sesame bagels spread with herby whipped cream cheese and topped with silky smoked salmon, capers, red onion and fresh dill. A no-cook weekend brunch that feels special.

Prep10 min

CookNone

Total10 min

Serves4

What you'll need

8-inch chef's knifeFor all the chopping

Amazon

Mixing bowl setFor mixing and marinating

Amazon Walmart

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Ingredients

4 sesame or everything bagels, split

8 oz cream cheese, softened

2 tbsp chopped fresh dill, plus sprigs to serve

1 tbsp chopped chives

1 tsp lemon zest

1 tbsp lemon juice

8 oz thinly sliced lox or cold-smoked salmon

2 tbsp capers, drained

1/2 small red onion, very thinly sliced

1 small cucumber or ripe tomato, thinly sliced (optional)

freshly ground black pepper

Steps

Beat the cream cheese with the dill, chives, lemon zest and juice until light and fluffy.

Toast the bagels until golden at the edges.

Spread each half generously with the herb cream cheese.

Drape the salmon over the cream cheese.

Top with capers, red onion, cucumber or tomato if using, a few dill sprigs and a grind of black pepper. Serve open-faced.

TipSoak the sliced onion in ice water for 10 minutes and pat dry; it stays crunchy but loses its harsh bite.