When you think of bagels, you probably think of salmon. It's a classic pairing for a reason, and this recipe works great whether you're using smoked salmon or lox.
Perfect for a lazy weekend brunch, these come together with little effort. Cafe-style food, done simply at home!
A creamy herb sauce, topped off with smoked salmon (or lox), tomato, cucumber, red onion and capers.
Want to make these even better? Make my simple and authentic bagel recipe - probably the easiest bread you can make at home. I particularly like this with bagels made using my everything bagel seasoning mix.
Salmon bagel ingredients
Bagels - for the best result, try my bagel recipe, or if you have a bagel joint in your city try that. Supermarkets are a last resort and bagels can sit on the shelf for a while, so if you're buying from the supermarket make sure you get ones that have the longest expiration date.
- Salmon - this recipe works well with both cold smoked salmon and lox. Use whichever you prefer. Always choose sustainably sourced seafood where possible. If you're going the smoked salmon route, make sure you get cold smoked - hot smoked is great but it doesn't work for this sandwich.
- Capers - use capers in brine. Capers in salt are very salty and don't work well in the sandwich. I find the capers are less likely to fall out when you use the larger, regular sized caper berries (i.e. not baby capers).
- Cream cheese is used for the herb spread, along with the parsley, dill and the juice and zest of a lemon.
- Cucumber and tomato.
How to make smoked salmon bagels
Prepare ingredients - chop the parsley and dill, peel the cucumber into thin strips or thinly slice, zest the lemon, thinly slice the onion and tomato.
Make herb spread - add the cream cheese, parsley and dill leaves, lemon zest and juice to a bowl (1). Stir well to combine (2); if it's too thick to mix well add a little more lemon juice.
Toast bagels - this is optional, but for best results toast your bagels. Bagels should be toasted on the inside; for the best result toast/gently fry in a frying pan with a little butter. Alternatively you can use your toaster and butter once browned - use the bagel or crumpet option if your toaster has it so that only the inside is toasted.
Assemble sandwich - place the bagel on a plate (1) and spread the herb spread on the inside of the top and bottom buns (2). Build the sandwich in layers: tomato (3), cucumber (4), salmon (5), red onion (6) and capers (7). Place the top half of the bagel on top of the fillings and optionally slice in half.
Tips
- Toasting the bagels is an optional step but it greatly improves the taste and texture. For best results, I like to gently fry/toast mine in a frying pan with a little butter. Only the inside of the bagel should be toasted, so if you're using a toaster use the crumpet or bagel option if it has one.
- Don't use bottled lemon juice; like jarred garlic it's devoid of taste.
- Taking the cheese out of the fridge and allowing it to come up to room temperature will make it easier to mix the herby cheese.
Lox vs smoked salmon
Lox is cured salmon - commonly just with salt or with a mixture of sugar and salt, or sometimes brined. It's not widely available at retail in Australia, but you can easily make your own at home. Make sure to use the freshest salmon if you do this as it's uncooked.
Smoked salmon is widely available and works very well in this sandwich. Make sure you choose a cold smoked salmon - hot smoked is great but it doesn't work in this sandwich.
Whichever route you choose to go, make sure it's thinly sliced!
Are homemade bagels worth making?
Yes, absolutely! They're also really easy to make at home. The best bit about making your own bagels, aside from how much better fresh tastes, is that you can control what toppings you put on them; I particularly like the salmon bagels with bagels made with my everything bagel seasoning mix.
Smoked Salmon (or Lox) bagels
| Prep | Total |
|---|---|
| 10 mins | 10 mins |
- 4 bagels everything bagel works well, see note 1
- Butter, for toasting the bagels optional, see note 2
- 1-2 large tomatoes, sliced
- 120g thinly sliced cold smoked salmon or lox see note 3
- 1 cucumber, peeled into ribbons using a peeler, see note 4
- 1/2 red onion, finely sliced
- 50g capers 2 heaped tablespoons, use brined capers - see note 5
- 125g cream cheese
- 4 grams parsley leaves, finely sliced
- 8 grams dill leaves, finely sliced
- Zest of a lemon
- Juice of 1/2 lemon
- Make herb spread - add the cream cheese, parsley and dill leaves, lemon zest and juice to a bowl. Stir well to combine; if it's too thick to mix well add a little more lemon juice.
- Toast bagels - this is optional, but for best results toast your bagels. Bagels should be toasted on the inside; for the best result toast/gently fry in a frying pan with a little butter. Alternatively you can use your toaster and butter once browned - use the bagel or crumpet option if your toaster has it so that only the inside is toasted.
- Assemble sandwich - place the bagel on a plate and spread the herb spread on the inside of the top and bottom buns. Build the sandwich in layers: tomato, cucumber, salmon, red onion and capers. Place the top half of the bagel on top of the fillings and optionally slice in half.
- Bagels - for the best bagels, try my home made bagel recipe. Failing that, if you have the option, purchase from a bagel store. Supermarket bagels are a last resort.
- Toasting bagels - toasting the bagels and using butter is optional but recommended. For the best result, I like to add some butter to a frying pan and toast/gently fry the bagel.
- Salmon - lox or cold smoked salmon works equally well. They both bring different tastes to the sandwich. Buy it sliced to make your life easier. If you're using smoked salmon, make sure you get cold smoked.
- Cucumber - to peel the cucumber into ribbons, use your peeler or a mandolin and peel lengthways.
- Capers - don't use salt cured capers as they're too salty. If possible, use regular (i.e. not baby) capers - they're larger and less likely to roll around the sandwich.
- Toasting bagels - optional step but it greatly improves the taste and texture. For best results, I like to gently fry/toast mine in a frying pan with a little butter. Only the inside of the bagel should be toasted, so if you're using a toaster use the crumpet or bagel option if it has one.
- Cheese softness - taking the cheese out of the fridge and allowing it to come up to room temperature will make it easier to mix the herby cheese.
