Bagels with Lox and Cream Cheese

Name: Bagels with Lox and Cream Cheese
Total time: 10 min
Yield: 4 servings
Cuisine: Jewish-American
Ingredients: 4 plain or sesame bagels; 1 cup full-fat cream cheese, softened; 8 oz thinly sliced lox (cold-smoked or cured salmon); 1/2 small red onion, thinly sliced; 2 tbsp capers, drained; 1 small handful fresh dill fronds; 1 lemon, cut into wedges; Freshly cracked black pepper

by CommunityKitchen

Jewish-AmericanEasy10 minServes 4

A New York deli-counter classic assembled by Eastern European Jewish immigrants a century ago — a chewy boiled-and-baked bagel spread thick with cream cheese and draped with cold-cured salmon, red onion, and capers, built minutes before eating so the bagel never turns soggy.

Per
serving

380kcal

20gprotein

38gcarbs

17gfat

Ingredients

4 plain or sesame bagels
1 cup full-fat cream cheese, softened
8 oz thinly sliced lox (cold-smoked or cured salmon)
1/2 small red onion, thinly sliced
2 tbsp capers, drained
1 small handful fresh dill fronds
1 lemon, cut into wedges
Freshly cracked black pepper

Before you cook

Slice each bagel in half horizontally.
Slice the red onion into thin rings and separate them.
Pick the dill fronds off their stems.

Steps

Toast the bagel halves in a toaster or under the broiler until the cut sides are golden and just crisp at the edges.
Spread a generous layer of cream cheese over each warm bagel half.
Drape two or three folds of lox over the cream cheese on each half.
Scatter a few onion rings over the salmon on each half.
Sprinkle the capers evenly over the top.
Finish with a few dill fronds and a crack of black pepper.
Serve immediately with lemon wedges on the side for squeezing.

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