Ingredients:

  • 2 large Plain Bagels
  • 6 oz Full Fat Cream Cheese, softened
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives, finely snipped
  • 1/2 tsp Lemon Zest, freshly zested
  • 1/4 tsp Black Pepper, freshly cracked
  • 4 oz Cold-Smoked Salmon (Lox), thin-sliced deli style
  • 1/4 small Red Onion, very thinly sliced
  • 2 Tbsp Capers, drained
  • 4 thin slices Ripe Tomato (Optional)

Instructions:

  1. Slice the red onion and tomato razor-thin. Place the tomato slices on a paper towel for 5 minutes to absorb excess moisture. Drain the capers thoroughly.
  2. In a small bowl, combine the softened cream cheese, dill, chives, lemon zest, and black pepper. Mix vigorously until smooth and the herbs are evenly distributed.
  3. Carefully slice the bagels in half horizontally. Toast the bagels until lightly crisp (3–4 minutes). Let cool on a rack for 30 seconds to prevent cream cheese melting.
  4. Generously spread the herbed cream cheese mixture onto the bottom half of each toasted bagel (approximately 1.5 ounces per half).
  5. Lay the cold-smoked salmon (Lox) slices over the cream cheese, allowing the salmon to drape and fold naturally to add visual height and texture.
  6. Arrange the tomato slices (if using), followed by the thin rings of red onion.
  7. Sprinkle the drained capers evenly over the toppings. Finish with a delicate garnish of fresh dill sprigs. Place the top half of the bagel slightly offset and serve immediately.