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.
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.
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.