American · Breakfast · Lunch
Smoked Salmon Bagel
A toasted wholemeal bagel spread with light cream cheese and topped with silky smoked salmon, briny capers, crisp cucumber and red onion. Fresh dill and a squeeze of lemon finish it off.
- Prep
- 8 min
- Cook
- 3 min
- Total
- 11 min
- Serves
- 2
Calories come from: Carbs 57% · Fat 21% · Protein 22%
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Ingredients
For 2 servings- 2 medium190 gwhole wheat bagels
- 4 tbsp60 glight cream cheese
- 3 to 4 thin slices85 gsmoked salmon
- 1/2 tbsp5 gcapers, drained
- 1/4 small20 gred onion, very thinly sliced
- 1/4 medium60 gcucumber, thinly sliced
- 1 tsp5 glemon juice
- 2 sprigsfresh dill
- 1 pinchblack pepper, freshly ground
Steps
- 1
Slice the red onion as thinly as possible and soak it in cold water for 5 minutes to soften its bite, then drain and pat dry.
- 2
Slice the cucumber into thin rounds.
- 3
Split the bagels in half and toast them for 2 to 3 minutes until golden.
- 4
Spread the light cream cheese evenly over the four cut halves.
- 5
Layer the cucumber slices over the cream cheese.
- 6
Drape the smoked salmon over the cucumber.
- 7
Scatter the capers and red onion on top.
- 8
Sprinkle with lemon juice, torn dill and black pepper.
- 9
Serve open-faced or close the halves together and eat straight away.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, use a plant-based cream cheese and choose a bagel labelled dairy-free.
- For a lighter spread, swap the light cream cheese for thick plain Greek yogurt mixed with a little lemon zest and dill.
- Swap the smoked salmon for hot-smoked salmon or flaked cooked salmon if you prefer it fully cooked.
- For gluten-free, use a bagel labelled gluten-free; the other ingredients are naturally gluten-free.
Storage
This is best eaten fresh, as the toasted bagel goes soggy once assembled, so do not store or freeze the finished bagels. Keep leftover smoked salmon wrapped in the fridge and follow the use-within time on the pack, usually no more than 2 days after opening.
Make ahead
Slice and soak the red onion and slice the cucumber up to a day ahead, then store them in separate sealed containers in the fridge. Toast and assemble just before eating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkFish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (214 g) | Per 100 g | |
|---|---|---|
| Calories | 360 kcal | 168 kcal |
| Protein | 20.2 g | 9.4 g |
| Carbohydrates | 51 g | 23.8 g |
| of which sugars | 7.8 g | 3.6 g |
| Fiber | 4.4 g | 2.1 g |
| Fat | 8.4 g | 3.9 g |
| of which saturated | 3.4 g | 1.6 g |
| Sodium | 852 mg | 398 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
