Lox and schmear Recipe
Jewish-American · Main course · 10 min total
A classic New York-style bagel topping featuring silky cured salmon and a creamy, tangy cream cheese spread. Perfect for brunch or a quick, satisfying meal.
10
min prep
min prep
2
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 2 everything bagels, split and toasted
- 4 oz cold-smoked salmon (lox)
- 4 oz cream cheese, softened
- 1 tbsp capers, drained
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1/4 tsp black pepper
- 1/4 cup thinly sliced red onion
- 1/2 cup sliced tomato
- 1 cup baby arugula (optional)
Instructions
- In a small bowl, combine cream cheese, capers, lemon juice, dill, and black pepper. Mix until smooth.
- Spread the cream cheese mixture evenly on the cut sides of the toasted bagels.
- Layer the smoked salmon on the bottom half of each bagel.
- Top with red onion slices, tomato slices, and arugula if using.
- Close the bagels with the top halves and serve immediately.
Tips
- For best flavor, use high-quality cold-smoked salmon (Nova or Scottish style).
- Let the cream cheese come to room temperature for easier mixing.
- Substitute with dairy-free cream cheese if desired.
- Serve with a side of pickles or cucumber salad.
AI estimate may be inaccurate · Terms