📝 About This Recipe
Transport your kitchen to a classic New York City appetizing shop with this quintessential breakfast masterpiece. This dish features a toasted, chewy malted bagel piled high with silky, cold-smoked Atlantic salmon and a velvety whipped cream cheese infused with fresh herbs. The combination of salty brine, rich fat, and the bright pop of capers and red onion creates a perfectly balanced bite that is both nostalgic and sophisticated.
🥗 Ingredients
The Foundation
- 2 pieces Fresh New York-style Bagels (Everything, Plain, or Sesame)
- 6-8 ounces Smoked Salmon (Lox or Nova) (thinly sliced, high-quality)
The Signature Schmear
- 8 ounces Full-fat Cream Cheese (at room temperature for easy whipping)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Dill (chopped)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Garden Toppings
- 1 large Beefsteak Tomato (sliced into thick rounds)
- 4-6 rings Red Onion (sliced paper-thin)
- 1/4 English Cucumber (sliced into thin rounds on a diagonal)
- 1 tablespoon Non-pareil Capers (drained and patted dry)
- 2-3 stems Fresh Dill Sprigs (for garnish)
- 2 pieces Lemon Wedges (for a final spritz)
👨🍳 Instructions
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1
Begin by preparing the signature schmear. In a small mixing bowl, combine the softened cream cheese, minced chives, chopped dill, lemon zest, and cracked black pepper.
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2
Using a sturdy spatula or a hand mixer on low speed, whip the cream cheese mixture until it is light, airy, and the herbs are evenly distributed. Set aside at room temperature.
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3
Slice your bagels horizontally using a serrated bread knife to ensure a clean cut without crushing the airy interior.
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4
Place the bagel halves in a toaster or under a broiler. Toast until the edges are golden brown and crisp, but the center remains slightly soft and chewy.
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5
While the bagels toast, slice your tomato into 1/4-inch thick rounds. Season the tomato slices lightly with a pinch of salt to draw out their sweetness.
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6
Slice the red onion as thinly as possible. If you prefer a milder onion flavor, soak the slices in ice water for 5 minutes, then pat dry.
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7
Remove the warm bagels from the toaster. Immediately apply a generous, thick layer of the herb schmear to the bottom half of each bagel—don't be shy, the 'schmear' is the heart of the dish!
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8
Layer the seasoned tomato slices over the cream cheese, followed by the thin cucumber rounds.
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9
Drape the smoked salmon slices over the vegetables. Instead of laying them flat, ribbon them slightly to create height and airiness between the slices.
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10
Top the salmon with the thin red onion rings and a scattered spoonful of capers.
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11
Garnish with a few extra small sprigs of fresh dill and a final dusting of black pepper.
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12
Squeeze a tiny bit of fresh lemon juice over the salmon for acidity, then place the top half of the bagel on at an angle or serve it open-faced.
💡 Chef's Tips
Always use room temperature cream cheese; cold cream cheese will tear the bagel and won't whip properly. If you can't find 'Lox' (which is salt-cured), 'Nova' (which is cold-smoked) is the most popular and widely available substitute. For the best texture, use a serrated knife to slice the bagel to avoid squishing the crumb. To prevent the onion from overpowering the fish, slice it so thin it's almost translucent. Pat your capers dry before adding them to the sandwich so the brine doesn't make the cream cheese runny.
🍽️ Serving Suggestions
Serve with a side of crisp potato latkes and a dollop of sour cream. Pair with a hot cup of black coffee or a classic Earl Grey tea. A side of half-sour pickles provides the perfect acidic crunch to cut through the richness. For a brunch cocktail, serve alongside a spicy Bloody Mary garnished with celery and olives. Fresh fruit salad with melon and berries makes a light, refreshing finish to the meal.