The first time I spread cold, herb-studded cream cheese onto a still-warm toasted bagel and lay silky smoked salmon over it I felt like I had quietly upgraded a rushed weekend breakfast into something calm and special, the scent of lemon and dill pulling the kitchen together while the kettle clicked in the background.
Why You’ll Love It
This simple smoked salmon bagel works because it is forgiving, quick, and feels a little indulgent without fuss, perfect for a slow weekend brunch or a hurried weekday treat, and people who are new to assembling smoked salmon will find the flavors balanced and easy to tweak to their taste.
Serves 2
Prep Time: 15 |
Cook Time: 5 |
Total Time: 20
Ingredients
- 2 sesame or plain bagels, halved and toasted
- 4 tablespoons cream cheese, softened
- 1 tablespoon finely chopped fresh dill, plus extra for garnish
- 1 teaspoon lemon zest
- 100 g smoked salmon, thinly sliced (about 3.5 ounces)
- 1/2 small cucumber, thinly sliced into ribbons
- 1 lemon wedge, for serving
- Black pepper, to taste
Instructions
- Make the herbed cream cheese by mixing the softened cream cheese with the chopped dill and lemon zest in a small bowl, taste and add a pinch of black pepper.
- Toast the bagel halves until golden and warm, this usually takes about 3 to 5 minutes depending on your toaster.
- Spread about 1 tablespoon of the herbed cream cheese on each toasted bagel half so there is a smooth, even layer.
- Fold the smoked salmon slices into loose ribbons and arrange them on top of the cream cheese, distributing evenly between bagel halves.
- Tuck a few cucumber ribbons alongside the salmon for crunch and freshness, then place a small sprig of dill on each half and serve with a lemon wedge to squeeze over just before eating.
- Serve immediately so the bagel stays crisp and the salmon stays silky.
Tips & Tricks
- Let the cream cheese sit at room temperature for 10 minutes so it spreads easily and you avoid tearing the bagel.
- Fold the salmon gently rather than laying it flat to create height and a restaurant-like look.
- Use a vegetable peeler to make even cucumber ribbons quickly and thinly.
- Toast the bagel just before assembling so it stays crisp under the cream cheese and salmon.
- Taste the cream cheese and adjust lemon or dill so the flavors balance the saltiness of the salmon.
Serving Ideas
- Casual brunch serve with a simple green salad and a pot of coffee.
- Weekend treat pair with scrambled eggs and smoked paprika potatoes.
- Party platter arrange multiple open-faced bagels on a board with lemon wedges and extra dill for guests to help themselves.
- Light lunch serve alongside a cup of chilled cucumber soup or a bowl of fruit.
Frequently Asked Questions
How long will smoked salmon keep in the fridge
Unopened smoked salmon usually keeps a week in the refrigerator if within its use by date, once opened eat within 2 days and keep it tightly wrapped
Can I freeze smoked salmon
You can freeze smoked salmon for up to 2 months wrapped airtight, thaw slowly in the refrigerator before using but texture can change slightly
Is smoked salmon safe to eat during pregnancy
Cold smoked salmon is generally not recommended during pregnancy due to potential bacteria risk check with your healthcare provider or choose fully cooked salmon instead
Smoked Salmon
This simple smoked salmon bagel works because it is forgiving, quick, and feels a little indulgent without fuss, perfect for a slow weekend brunch or a hurried weekday treat, and people who are new to assembling smoked salmon will find the flavors balanced and easy to tweak to their taste.
Ingredients
- 2 sesame or plain bagels, halved and toasted
- 4 tablespoons cream cheese, softened
- 1 tablespoon finely chopped fresh dill, plus extra for garnish
- 1 teaspoon lemon zest
- 100 g smoked salmon, thinly sliced (about 3.5 ounces)
- 1/2 small cucumber, thinly sliced into ribbons
- 1 lemon wedge, for serving
- Black pepper, to taste
Instructions
- Make the herbed cream cheese by mixing the softened cream cheese with the chopped dill and lemon zest in a small bowl, taste and add a pinch of black pepper.
- Toast the bagel halves until golden and warm, this usually takes about 3 to 5 minutes depending on your toaster.
- Spread about 1 tablespoon of the herbed cream cheese on each toasted bagel half so there is a smooth, even layer.
- Fold the smoked salmon slices into loose ribbons and arrange them on top of the cream cheese, distributing evenly between bagel halves.
- Tuck a few cucumber ribbons alongside the salmon for crunch and freshness, then place a small sprig of dill on each half and serve with a lemon wedge to squeeze over just before eating.
- Serve immediately so the bagel stays crisp and the salmon stays silky.
Conclusion
This smoked salmon bagel is a small, confidence-building recipe you can make anytime you want a little luxe without a lot of work, it teaches simple assembly skills, rewards you with fresh, layered flavors, and invites small experiments like swapping herbs or adding a squeeze of lemon, so feel free to make it your own and enjoy the calm of a well-earned bite.
