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American · Breakfast

Bagel with Smoked Salmon

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Bagels originated in the Jewish communities of Eastern Europe. In North America, Jewish delicatessens popularized serving them with cream cheese, smoked salmon, onion, and capers during the twentieth century.

Ingredients

  • 4 bagels, split
  • 225 g cream cheese, softened
  • 225 g thinly sliced smoked salmon
  • 1 small red onion, thinly sliced
  • 1 tomato, thinly sliced
  • 2 tablespoons capers, drained
  • 1 lemon, cut into wedges
  • Black pepper and fresh dill, to taste

How to cook

  1. Toast the bagels until the cut sides are crisp but the centers remain chewy.
  2. Spread each half with cream cheese, then add salmon, onion, tomato, capers, dill, and black pepper.
  3. Serve immediately with lemon wedges for squeezing over the salmon.

Recipe photographs link to their original publishers.