American · Brunch
New York Bagel with Lox and Cream Cheese
A New York deli brunch icon, toasted everything bagel generously spread with cream cheese and topped with cold-smoked salmon, capers, red onion, and fresh dill.
$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
32gProtein
22gFat
48gCarbs
3gSugar
4gFiber
1180mgSodium
68mgChol
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Instructions
1
Prep
Thinly slice 0.5 small red onion. Roughly chop 4 tbsp fresh dill. Arrange 200g cold-smoked salmon, 120g cream cheese, 2 tbsp capers, lemon juice, and black pepper within reach.
2
Toast
Place 2 everything bagels split-side down in a dry pan over medium heat. Toast 2-3 minutes until golden and lightly crisped on the cut sides.
3
Build
Spread cream cheese generously and evenly over all 4 toasted bagel halves. Drape cold-smoked salmon over the cream cheese on each half.
4
Finish
Scatter capers and sliced red onion over the salmon. Top with fresh dill, squeeze of lemon juice, and a crack of black pepper.
5
Plate
Transfer bagel halves to plates and serve immediately with a lemon wedge alongside each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 everything bagels
- 200g (7.1 oz) cold-smoked salmon
- 120g (4.2 oz) full-fat cream cheese
- 2 tbsp capers
- 60g (2.1 oz) red onion
- 4 tbsp fresh dill
- 1 tsp lemon juice
- 0.5 tsp black pepper
- 2 lemon wedges