Bagels and Lox
It’s hard not to get obsessive about a bagel and lox. The following recipe is simply the way topping a bagel when presented with an appetizing platter. The only thing that is an absolute must is some form of allium, whether that be sliced onion on top or scallion cream cheese. The crisp, onion-y bite is a crucial part of the bagel and lox flavor profile.
Though you can almost always find scallion cream cheese, we included a mini recipe that adds a bit of herbaceousness thanks to fresh dill, which pairs beautifully with salmon. If you really want some major cred for creating a truly wonderful bagel and lox, you can swap the cream cheese for salty, smoky whitefish salad. It ups the umami and fish factor for a hearty and next level bagel sandwich.
Ingredients
For Scallion Dill Cream Cheese
- 2/3 cream cheese slightly softened
- 3 scallions thinly sliced
- 2 tsp. fresh dill finely chopped
- 2 tsp. lemon juice
For Bagel and Lox
- 2 Bagels sliced and toasted if desired
- 8 slices Lox sliced paper thin
- 2/3 cup schmear such as cream cheese, tofu spread or whitefish salad
- Thinly sliced tomato
- Thinly sliced cucumber
- Thinly sliced red onion
- Capers
- Fresh dill for garnish
Instructions
- Step 1: For the cream cheese: In a medium bowl fold together cream cheese, scallions, dill and lemon juice until fully combined.
- Step 2 For the bagels: Spread schmear equally on each slice of bagel. Top with 2 slices of lox, tomato, cucumber, red onion and capers. Serve the bagels open face and top with some fresh dill.
