Smoked Salmon Bagel is the perfect option for any meal of the day.
Cold slices of smoked salmon layered on top of artichoke cream cheese spread, topped with capers and a dusting of freshly cracked black pepper.
Smoked salmon seems to fall into two categories. You either like it or you don’t.
For the longest time, I was in the NO category. Thank goodness that has changed over the years. I would have never tried egg tacos. What a great breakfast recipe.
RECIPE and INSTRUCTIONS for this open-faced bagel with cream cheese and salmon are at the bottom of this post.
Ingredients Needed For This Easy Recipe
- Fresh Bagel – Any flavour will do. I love Everything Bagels.
- Smoked Salmon Slices – I love the frozen variety. There are 10 little packages perfect for recipes just like this.
- Cream Cheese – Plain is best.
- Jarred Artichokes – Marinated artichokes are used in making the spread.
- Capers – make the perfect topping for this dish.
- Black Pepper – just a dusting is all you need.
Making Deli Style Smoked Salmon Bagels Right At Home
This salmon and cream cheese bagel happens to be one of our favourite brunch eats. No need to spend money at the deli.
- Thaw the salmon slices (in the fridge).
- Mix up the artichoke cream cheese spread.
- Choose a bagel flavour.
- Cut the bagel in ½ and toast.
- Cover each half with cream cheese.
- Top with 2-3 slices of salmon.
- Garnish is capers.
- Top with a hit of freshly ground black pepper.
- Bagel Variety – I love Everything bagels, but Pumpernickle, Seasame Seed, Plain, or Poppyseed would all be great. Toasting is our preference, but again you don’t have to.
- Frozen Smoked Salmon – Easily found in the grocery freezer section. Fresh will work as well.
- Cream Cheese – I like to use plain for this recipe. You can also use flavoured if you like. Both block and whipped work in this recipe.
- Artichokes – Marinated artichokes add a nice flavour to this cream cheese spread. Plain canned will also work.
- Capers – Add a nice topping. You can also use fresh dill.
It will last for about 3 days kept wrapped in the fridge.
Yes, it can be eaten hot or cold right from the package.
Here is a great article explaining all the differences. The quick answer is smoked salmon is cured and then smoked at a low temperature, whereas lox is only cured in a salt brine but not smoked.
There are so many great ways to enjoy this culinary delight. Here are a few to try:
- Potato Appetizers are perfect. Just in time for the holiday parties.
- Cucumber Appetizers are similar taste to cucumber sandwiches, minus the bread.
- Egg In A Hole is a fun breakfast idea.
- Smoked Salmon Plate is an easy to make dinner. A Jamie Oliver recipe.
- Warm Potato Salad is always a hit at parties.
- Cucumber Salad With Smoked Salmon is an elegant start to any meal.
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Smoked Salmon Bagel with Cream Cheese
- 1 Bagel (or your choice of flavour)
- 4 tablespoons cream cheese
- 2.5 ounces smoked salmon (thawed)
- 2.5 ounces marinated artichoke hearts (drained and chopped)
- 1 teaspoons capers (optional)
- freshly ground black pepper for garnish (optional)
- Thaw the smoked salmon in the fridge.
- Chop artichokes and mix into the cream cheese. Set aside.
- Cut bagel in half and toast.
- Place ½ of the cream cheese on each of the bagel halves.
- Layer slices of smoked salmon on top of the cream cheese.
- Garnish with capers and freshly ground black pepper.