Bagel with Salmon and Cream Cheese
A bagel with salmon and cream cheese needs no real cooking, just a good toast and a few careful layers. Tangy soft cheese, thin red onion, a squeeze of lemon and plenty of dill cut through the richness of the smoked salmon. It takes about 15 minutes, which makes it a good weekend breakfast, a quick lunch or an easy brunch for two.
- Total
- 13 min
- Prep
- 10 min
- Cook
- 3 min
- Serves
- 2
- Per serving
- 525kcal
Common mistakes with bagel with salmon and cream cheese
Most disappointing bagels come down to three things: too little cheese, a flat layer of salmon and a bagel that is either soggy or rock-hard. A thick spread of cheese acts as the glue, folded salmon gives the filling body, and a short, hot toast keeps the bagel crisp outside and chewy inside.
Dill and lemon matter more than they seem. Both lift the rich fish and cheese, so use fresh dill if you can, and squeeze the lemon over the salmon rather than the bread.
How to make a bagel with salmon and cream cheese
Tap a time to start a timer.
- Slice the onion Peel the red onion half and slice it as thinly as you can into half-moons. For a milder bite, soak the slices in cold water for , then drain and pat dry.
- Toast the bagels Cut the bagels in half horizontally with a bread knife and toast the cut sides for , until golden at the edges and warm through.
- Spread the cheese While the bagels are still warm, spread the soft cheese evenly over all four halves, right up to the edges.
- Add the salmon Fold or ruffle the smoked salmon slices over the cheese on the bottom halves, so that they sit in loose layers rather than a flat sheet. Squeeze over a little lemon juice.
- Finish and serve Scatter the onion and dill over the salmon, add a twist of black pepper, then close the bagels and press down gently. Serve straight away with the lemon wedges.
Serving ideas
Serve the bagels with a handful of rocket, sliced cucumber or cherry tomatoes. For a hot brunch, smoked salmon with scrambled eggs uses the same ingredients on a plate, and a bagel with tuna salad is an easy alternative if you prefer tinned fish.
Common problems and fixes for bagel with Salmon and Cream Cheese
- The bagel is tough and hard to bite through.
- It has been toasted for too long or was a day or two old. Toast for 2–3 minutes only, and slice any stale bagels thinly, as thicker ones toast unevenly.
- The salmon slides out when you bite.
- Fold it rather than laying it flat, and keep the cheese thick enough to hold it in place. A sheet of salmon pulls out in one go.
- The filling is too salty.
- Smoked salmon is already salty, so skip extra salt and capers. Lemon juice and soaked red onion balance it.
Frequently asked questions about bagel with Salmon and Cream Cheese
What goes on a bagel with smoked salmon?
Soft cheese, smoked salmon and lemon are the classic trio. Red onion, capers, cucumber and dill are common additions, and a few rocket leaves add a peppery crunch.
Can you make the bagels the night before?
It is better to prepare the parts and assemble in the morning. Keep the salmon and cheese chilled, the onion in water, and toast the bagel fresh. An assembled bagel keeps in the fridge for up to 24 hours but goes soft.
Should the bagel be toasted?
Yes, ideally. Toasting gives it a crisp surface that stops the soft cheese from soaking in. A very fresh bagel can be served untoasted.
What can I use instead of soft cheese?
Cream cheese with chives, crème fraîche mixed with horseradish, or mashed avocado all work. Use full-fat versions so that the spread keeps its shape.
How did you like the recipe?
4.6 / 5 · 29 ratings
