Bagel and Lox

Method

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1. Split the bagels and toast the cut sides for 3 minutes, until golden and crisp at the edges.

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2. Spread each toasted half generously with cream cheese, right to the edges.

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3. Lay the salmon over the cream cheese in loose folds, and top with the tomato, cucumber and red onion.

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4. Scatter with the capers and dill, add a squeeze of lemon and a grinding of black pepper.

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5. Serve open-faced, or close the bagels and eat with a napkin.

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Chef’s Tips

• Soften the cream cheese first. Cold cream cheese tears the bagel as you spread it.
• Slice the onion paper thin and soak it in cold water for 5 minutes if it is strong.
• Assemble just before eating. The salmon and vegetables soften the toasted bagel within a few minutes.

Pairing Suggestions

• Strong black coffee
• Fresh orange juice
• A boiled egg

Storage & Reheating

Best eaten at once. Keep the salmon and cream cheese in the fridge and assemble as needed.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.