American · Brunch
Lox and Bagel
New York lox and bagel of cured salmon over a toasted bagel spread with cream cheese, finished with red onion, capers, dill, and a squeeze of lemon.
$$
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
20gFat
52gCarbs
5gSugar
3gFiber
1240mgSodium
65mgChol
Goes well with
Brut ChampagneBrut Champagne — A crisp, dry white with...
local
Bloody MaryBloody Mary — A refreshing pairing for t...
international
Instructions
1
Prep
Slice both bagels in half and toast them until golden. Thinly slice the red onion and roughly chop the fresh dill for the top.
2
Build
Spread the cream cheese thickly over all four toasted bagel halves. Drape the smoked salmon generously over the base halves.
3
Plate
Scatter over the red onion, capers, and dill. Squeeze lemon over both and serve open or closed.
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
- 160g (5.6 oz) smoked salmon (lox)
- 2 bagels
- 120g (4.2 oz) cream cheese
- 0.5 small red onion
- 2 tbsp capers
- 10g (2 tbsp) fresh dill
- 1 lemon