Smoked Salmon Bagel with Veggies
This Smoked Salmon Bagel is an easy breakfast recipe that is quick to make, full of fresh veggies, and something like you’d order at a cafe. The mix of creamy cheese, smoky salmon, crunchy veggies, and that little tang from capers is such a tasty combo. You can make this in just 5 minutes.
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This recipe makes two servings, but you can easily double it if you’re feeding more. It’s one of my go-tos for brunch, a light lunch, or even as part of a holiday breakfast.
Serve it with my air-fried zucchini bites and crispy potato latkes for savory sides.
How to Make Smoked Salmon Bagel
Ingredients you’ll need for this recipe
Step by Step Guide
1. Slice the bagels in half.
2. Add about 2 oz of cream cheese on each half.
3. Divide the salmon between the bagels.
4. Top with onion, tomato, and cucumber slices.
5. Add the dill and capers for freshness and flavor.
6. Finish with a little black pepper.
Serve and Enjoy!
Important Recipe Notes
- For the Bagels, any flavor works—plain, everything bagel, or whole wheat. Toasting them gives the bagel a nice crunch.
- Use good-quality smoked salmon for the best flavor. If you like extra richness, try adding a drizzle of olive oil or a squeeze of lemon juice.
- Slice the veggies thinly, so the layers don’t get too heavy. You can replace a cucumber or a tomato with an avocado or arugula if you like.
- You can slice the veggies and prep the toppings ahead of time, but assemble the bagel right before serving so it doesn’t get soggy.
Smoked Salmon Bagel with Veggies
Ingredients
- 4 oz smoked salmon
- 2 bagels any flavor you like
- 1/2 red onion thinly sliced
- 1 tomato thinly sliced
- 1/2 cucumber thinly sliced
- 4 oz cream cheese
- 1 tablespoon fresh dill chopped
- 1 tablespoon capers
- Black pepper freshly ground (to taste)
Instructions
- Slice the bagels in half.
- Add about 2 oz of cream cheese on each half.
- Divide the salmon between the bagels.
- Top with onion, tomato, and cucumber slices.
- Add the dill and capers for freshness and flavor.
- Finish with a little black pepper.
