Description

A sophisticated, satisfying, and ridiculously fast brunch centerpiece that looks elegant and tastes like it came from an expensive café, all assembled in just five minutes.

Ingredients

Scale

4 large bagels (everything or plain sesame), sliced in half
8 oz (225g) full-fat cream cheese, softened to room temperature
8 oz (225g) cold-smoked salmon, sliced
2 tablespoons fresh dill, chopped
1/2 small red onion, thinly sliced
2 tablespoons capers, drained and patted dry
1 lemon, cut into wedges
1 tablespoon fresh chives, chopped (optional)
Freshly cracked black pepper (optional)
2 tomatoes, seeded and sliced (optional)

Instructions

If toasting, slice bagels in half and toast lightly on a medium setting until warm and crisp. Set aside.
Thinly slice the red onion and place slices in a bowl of ice water for 5 minutes to mellow the flavor. Drain and pat dry with a paper towel.
Ensure cream cheese is at room temperature for easy spreading. If in a rush, microwave in 5-second bursts until soft but not melted.
Spread a generous layer of cream cheese (about 2 tablespoons per half) onto each bagel half, covering all the way to the edges.
Loosely fold the smoked salmon slices into rosettes or bunches to add height and texture. Place folded salmon on top of the cream cheese.
Top the salmon with drained red onion slices, capers, and fresh dill. Sprinkle with black pepper.
If using, add seeded tomato slices under or over the salmon.
Serve immediately with lemon wedges on the side for squeezing over the top.

Notes

Room temperature cream cheese is essential to prevent tearing the bagel. Soaking red onion in ice water removes harshness. Drain capers thoroughly to avoid sogginess. Do not store assembled bagels; assemble right before serving.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Brunch
Cuisine: American

Nutrition

Serving Size: 1 bagel half with to
Calories: 450
Sugar: 4
Sodium: 800
Fat: 20
Saturated Fat: 10
Carbohydrates: 40
Fiber: 2
Protein: 25

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