Lox & Bagel Recipe

Prepare bagels

Split the 2 bagels in half and toast them lightly (about 2–3 minutes) until they are golden and slightly crisp. If you like butter, spread 1/2 tablespoon unsalted butter on each cut half while still warm so it melts in. Set toasted bagel halves on a plate.

Spread cream cheese

Let the cream cheese sit at room temperature for 10 minutes (if time allows) so it’s easy to spread. Use about 1 tablespoon cream cheese per bagel half (6 tablespoons total) and spread an even layer on each toasted half.

Prepare vegetables

Peel the red onion half and slice it very thinly into rings or half-rings (about 1–2 mm thick). Place slices in a small bowl of cold water and let sit 5 minutes to mellow sharpness, then drain and pat dry. Slice the tomato into 1/4-inch thick rounds and season lightly with a pinch of salt if desired.

Arrange lox

Divide the 8 oz of lox evenly among the 4 toasted bagel halves (about 2 oz per whole bagel or 1 oz per half). Fold or layer the smoked salmon slices loosely over the cream cheese so they drape attractively.

Add capers and onion

Scatter about 1/2 tablespoon capers on each whole bagel (total 2 tbsp). Distribute the drained red onion slices evenly across the bagel halves so each bite has some onion. If you prefer smaller pieces, break the rings into strips before adding.

Top with tomato and finishing touches

Place one or two tomato slices on each assembled half (use remaining tomato slices as desired). Squeeze the juice of half a lemon lightly over all bagel halves (about 1/2 lemon total) to brighten flavor. Finish with a light sprinkle of freshly ground black pepper (about 1/4 tsp per bagel total) and, if using, a few chopped sprigs of fresh dill (about 1 tbsp total).

Serve

Serve immediately while bagels are still slightly warm. Provide extra cream cheese, capers, lemon wedges, or sliced onions on the side if desired.