Smoked Salmon Bagel Sandwich Recipe
A Smoked Salmon Bagel Sandwich loaded with garlic dill cream cheese, fresh vegetables, capers, and smoked salmon.
Ingredients
For the Cream Cheese
- 8 ounces whipped cream cheese
- 2 whole green onions chopped
- 2 tablespoons fresh dill minced
- 1 garlic clove grated
- Freshly ground black pepper to taste
For the Sandwich
- 1 bakery bagel
- 2 ounces smoked salmon
- 2 slices tomato
- 6 slices Persian cucumber
- 1/4 cup microgreens baby arugula, or baby spinach
- Pickled red onion
- 1 tablespoon capers rinsed and drained
Instructions
- In a medium bowl, combine the whipped cream cheese, chopped green onions, fresh dill, grated garlic, and black pepper.
- Stir until smooth and well blended.
- Cover and refrigerate until ready to assemble the sandwich.
- Slice the bagel in half and toast until lightly golden.
- Spread about 2 generous tablespoons of the garlic dill cream cheese mixture onto each toasted half.
- On one half of the bagel, layer the smoked salmon evenly.
- Add the tomato slices, cucumber slices, microgreens, pickled red onions, and capers.
- Place the remaining bagel half on top.
- For the signature presentation, carefully flip the completed Smoked Salmon Bagel Sandwich before slicing.
- Slice in half, serve immediately, and enjoy.
Notes
- The garlic dill cream cheese can be prepared up to 3 days ahead.
- Double or triple the cream cheese recipe for meal prep.
- Serve with fresh fruit, a green salad, or roasted potatoes.
- Everything, sesame, plain, or whole wheat bagels all work well.
- For a lighter version, use reduced-fat whipped cream cheese.