This filling and hearty Salmon Cream Cheese Bagel is perfect anytime of the day, and can be made in 10 minutes. The smokiness of the salmon, the silky cream cheese, and the flavor packed, sweet and salty capers, really make this an incredible bagel.
Salmon Cream Cheese Bagel
I love anything with smoked salmon in it, and this bagel is fantastic. This salmon and cream cheese bagel can easily be eaten for breakfast, brunch, lunch, or even dinner. When paired with a side salad, it’s perfect for lunch or a lighter dinner, but entirely not necessary.
Use your favorite bagels, your favorite smoked salmon, but the capers and red onions are a must for lots of extra delicious flavor. I also love to add lots of baby arugula, not only does it add a nice nutty flavor, but you also get your greens in. For another fun twist, top it with lots of everything bagel seasoning mix, you’ll love it!
Ingredient Notes
- Bagel – I use a white sesame seed bagel but you can use whichever one you like. I might stay away from more flavored ones like blueberry, so the taste doesn’t conflict with the salmon. You can also toast the bagel if you prefer, but I like mine untoasted.
- Smoked Salmon – I purchased this in a box with individual packages from the freezer section. I take out only what I need, which is so convenient when you’re in a hurry.
- Cream Cheese – I used block cream cheese but you can easily use the spreadable or the whipped kind. If preferred, you can use light cream cheese.
- Capers – They’re a little sweet, a lot salty, and packed with flavor, a must on this bagel.
- Onion – I used pearl red onions but any white or red onion works well.
- Arugula – This is a distinctive green that tastes earthy, nutty and slightly tart with a bold, peppery kick.
How To Make Salmon Cream Cheese Bagel
- Prepare the ingredients: Split the bagel in half, slice the red onion and the smoked salmon, and then gather the remaining ingredients.
- Assemble the bagel: Spread the cream cheese on one of the bagel halves. Place smoked salmon on top, then red onions, capers, and finish off with the arugula. Place the remaining bagel half on top.
- Finish and serve: Slice the finished bagel in half, and garnish with lemon.
FAQ’s
Smoked salmon is cured or brined, then smoked. Lox is cured, but not smoked. Lox came about in the pre-refrigeration days as a way to preserve fish during transport.
Of course, you can add other ingredients such as other types of onion, sliced tomato, some fresh lemon juice, or avocado slices. If adding avocado, I would also include the lemon juice to balance the fats.
Capers are immature flower buds which grow all over the Mediterranean, just like olives do. Then they’re pickled in vinegar or preserved in salt.
Tips
- Soften the block cream cheese a bit first and it will be easier to spread.
- This is the perfect food for hiking. The night before you leave, freeze your assembled bagels – without arugula, and tightly cover in plastic and then store in a freezer bag. Just before a long hike, bring the bagels with you and enjoy after a couple of hours as they will be completely thawed by then.
- For a change, add some fresh dill to the cream cheese as it goes well with the flavors of salmon.
Leftovers
You can store the assembled bagels in the fridge for about 1 day for the freshest tasting. If longer, the bagel may get soggy. Also, it stores much better without the arugula.
Freezing
These Smoked Salmon and Cream Cheese Bagels can be frozen, but again, without the arugula. I would spread the cream cheese first on both pieces of the bagel, and then finish by filling with the rest of the ingredients. I prefer only freezing for up to 3-4 days, tightly covered in plastic and then stored in a freezer bag.
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Salmon Cream Cheese Bagel
Ingredients
- 2 bagels
- 5 oz smoked salmon thinly sliced
- 4 oz cream cheese
- 2 tsp capers
- 2 pearl red onions sliced
- ½ cup arugula
Instructions
- Prepare the ingredients: Split the bagels in half, slice the red onion and smoked salmon, and gather the remaining ingredients.
- Assemble the bagel: Spread the cream cheese on one of the bagel halves. Place smoked salmon on top, then red onions, capers, and finish off with the arugula.
- Finish and serve: Place the remaining bagel half on top, and slice the finished bagel in half.
Recipe Notes
- Soften the block cream cheese a bit first and it will be easier to spread.
- This is the perfect food for hiking. The night before you leave, freeze your assembled bagels – without arugula, and tightly cover in plastic and then store in a freezer bag. Just before a long hike, bring the bagels with you and enjoy after a couple of hours as they will be completely thawed by then.
- For a change, add some fresh dill to the cream cheese as it goes well with the flavors of salmon.
- You can store the assembled bagels in the fridge for about 1 day for the freshest tasting. If longer, the bagel may get soggy. Also, it stores much better without the arugula.
- These Smoked Salmon and Cream Cheese Bagels can be frozen, but again, without the arugula. I would spread the cream cheese first on both pieces of the bagel, and then finish by filling with the rest of the ingredients. I prefer only freezing for up to 3-4 days, tightly covered in plastic and then stored in a freezer bag.
Absolutely love these!! Will definitely take these hiking!!
great recipe ,but I prefer to use Gravlax, smoked salmon store bought can be to dry and I have never seen a red pearl onion , so I use a yellow sliced thin round get onion in every bite capers good idea , home made Gravlax cured with salt sugar and vodka. yummm ” Good Eating “