📝 About This Recipe
This iconic breakfast staple brings the sophisticated flavors of a traditional Jewish appetizing shop right into your kitchen. Featuring cold-smoked Atlantic salmon nestled atop a thick, velvety scallion-caper cream cheese, every bite offers a perfect harmony of salty, tangy, and silky textures. It is a masterclass in balance, where the richness of the oily fish is brightened by citrus and the crunch of garden-fresh vegetables.
🥗 Ingredients
The Foundation
- 2 pieces Fresh Plain or Everything Bagels (high-quality, kettle-boiled preferred)
- 1 tablespoon Unsalted Butter (softened, for a golden toast)
The Signature Schmear
- 8 ounces Full-fat Cream Cheese (at room temperature for easy whipping)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Non-pareil Capers (drained and roughly chopped)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
Seafood & Toppings
- 6 ounces Smoked Atlantic Salmon (thinly sliced, cold-smoked)
- 1/4 Red Onion (paper-thinly sliced into rings)
- 8 slices English Cucumber (cut on a bias)
- 4 slices Heirloom Tomato (thick-cut, seasoned with salt)
- 2 sprigs Fresh Dill (plucked for garnish)
- 2 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Place the room temperature cream cheese in a small mixing bowl. Use a spatula or whisk to beat it until it is light and spreadable.
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2
Fold in the minced chives, chopped capers, lemon zest, and cracked black pepper. Mix until the aromatics are evenly distributed throughout the schmear.
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3
Slice your bagels horizontally using a serrated bread knife to ensure a clean cut without squishing the bread.
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4
Lightly butter the cut sides of the bagel. Place them face-down in a pan over medium heat or in a toaster oven until the edges are golden brown and crisp, roughly 2 minutes.
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5
Generously apply the cream cheese mixture to both the top and bottom halves of each toasted bagel. A thick layer helps anchor the toppings.
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6
Layer the thinly sliced cucumber on the bottom half of the bagel to provide a refreshing, crunchy base.
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7
Place the seasoned heirloom tomato slices directly on top of the cucumbers.
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8
Drape the smoked salmon slices over the tomatoes in a ribbon-like fashion. Don't press them down; keeping them loose adds volume and a better mouthfeel.
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9
Top the salmon with the paper-thin red onion rings. If the onions are too pungent, soak them in ice water for 5 minutes beforehand.
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10
Garnish with a few whole capers (optional) and fresh dill fronds for an herbal finish.
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11
Squeeze a tiny drop of fresh lemon juice over the salmon just before closing the bagel to cut through the richness of the fish.
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12
Place the top half of the bagel on, slice in half diagonally, and serve immediately while the bagel is still warm and the salmon is cool.
💡 Chef's Tips
Always use room temperature cream cheese to avoid tearing the bread while spreading. To mellow out red onions, soak slices in cold water for 10 minutes to remove the 'bite'. For the best texture, look for 'cold-smoked' salmon rather than 'hot-smoked' which is flaky and dry. If you can't find fresh bagels, steam older ones for 30 seconds before toasting to revive the chewiness. Don't skip the lemon zest in the cream cheese; it provides a floral acidity that balances the oily fish perfectly.
🍽️ Serving Suggestions
Serve alongside a pile of crispy salt-and-vinegar kettle chips. Pair with a hot cup of Earl Grey tea or a dark roast coffee. A crisp glass of Prosecco or a classic Mimosa makes this the perfect brunch dish. Serve with a side of mixed field greens dressed in a light champagne vinaigrette. Add a few cornichons on the side for an extra vinegary crunch.