Smoked Salmon Bagel

Ingredients

• 2bagels, halved
• 113 g (4 oz)smoked salmon
• ½mini cucumber, sliced
• ¼red onion, sliced
• 1 smalltomato, sliced
• ½ripe avocado, sliced
• 2 tspcapers
• 113 g (4 oz)cream cheese
• 1 tspdouble cream
• ½ tspground garlic
• ½ tspfresh dill, chopped
• 2 tsplemon juice
• ⅛ tspsalt
• A pinchblack pepper

Instructions

1. 1

   Mix the spread

   In a bowl, beat the cream cheese with the double cream, ground garlic, chopped dill, lemon juice, salt and pepper until combined.

2. 2

   Toast the bagels

   Toast the bagel halves, then spread a quarter of the cream cheese mixture over each of the four slices.

3. 3

   Add the toppings

   Top each slice with some smoked salmon, cucumber, red onion, tomato, avocado and capers.

4. 4

   Serve the bagels

   Serve straight away.

What is a smoked salmon bagel?

A smoked salmon bagel is a filled bagel combining smoked fish with a creamy spread and fresh toppings. Bagels have roots in Eastern European Jewish baking, while this combination is a familiar American-style breakfast and lunch choice.

Here, lemon and dill brighten the cream cheese, and cucumber, tomato and avocado bring freshness alongside the salty salmon and capers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 13g protein, 33g carbs, 16g fat.

The bagel supplies most of the carbohydrates, while cream cheese and avocado contribute much of the fat. Smoked salmon and cream cheese provide protein. Pair a bagel with fruit or a green salad if you would like to add more fresh produce to the plate.

Why this cream cheese spread works

Cream cheese: beating it with a little double cream makes it easier to spread across the toasted bagel without tearing the surface.

Lemon and dill: these add a fresh, aromatic contrast to the rich cheese and smoky fish. Mix them through evenly so each portion gets some of both.

Choosing and layering the toppings

Smoked salmon: keep the slices loose rather than pressing them into a dense layer; this makes the bagel easier to bite into.

Fresh toppings: slice the cucumber, onion, tomato and avocado thinly so they sit neatly on the bagel. Add the capers last, where their briny flavour can be distributed across the toppings.

Getting the toast right

Toast the cut sides until lightly crisp, while leaving the centre tender. A very dark toast can overpower the more delicate salmon and vegetables.

Spread the cheese mixture while the bagel is warm, but not piping hot. This helps it glide across the surface without making the toppings warm or soft.

Balancing the flavours

The salmon and capers bring saltiness, while lemon juice and fresh vegetables add contrast. Taste the cream cheese mixture before spreading it, as the toppings are already savoury.

Red onion has a sharper bite than the other vegetables, so slice it finely for a more even flavour in each mouthful.

When to assemble and serve

The recipe takes 15 minutes from preparation to serving, making it suited to a quick breakfast or lunch. Mix the spread and slice the vegetables while the bagels toast.

Assemble just before eating so the toasted bagel stays crisp and the avocado looks fresh.

What to serve alongside

The bagels are substantial enough to serve on their own, or pair them with a simple green salad for a light lunch.

For breakfast, fresh fruit makes a refreshing side without competing with the savoury toppings.

Recipe notes & tips

• Let the cream cheese soften slightly so it is easier to beat and spread.
• Slice the vegetables thinly to keep the toppings balanced and easy to bite through.
• Use a sharp knife to cut the avocado neatly.
• Taste the spread before adding more salt, as the salmon and capers are savoury.
• Assemble the bagels just before serving to preserve their crispness.

Variations

• Add rocket: tuck a small handful beneath the salmon for a peppery note.
• Use chives: swap them for the dill for a different fresh, savoury flavour.
• Add extra lemon: finish with a small squeeze over the toppings for more brightness.
• Try seeded bagels: use them for a nuttier finish and added crunch.
• Include radishes: slice them thinly for a crisp, peppery addition.

Common mistakes to avoid

• Overtoasting the bagels: toast until lightly crisp so they do not overpower the toppings.
• Using cold, firm cream cheese: let it soften briefly before mixing so it spreads smoothly.
• Adding thick vegetable slices: slice them thinly so the toppings stay in place and are easy to eat.
• Over-salting the spread: taste it first because smoked salmon and capers already add savouriness.
• Assembling too early: add the toppings just before serving to help keep the bagel crisp.

How to store

These bagels are best assembled and eaten straight away. Keep any leftover spread and sliced toppings covered separately in the fridge and use within 1–2 days; once assembled, the bagel can become soggy, so reheating is not recommended.

Frequently asked questions