The lox bagel is a certified classic, and for good reason. You get the salt and fattiness from the smoked salmon, the acid from juicy tomatoes and capers, and the creaminess to pull everything together from the indulgent cream cheese. All of this, sat upon a fresh bagel gives the whole lot the structural integrity it needs. The perfect bite, every time.
The beetroot cured salmon here adds delicious earthy notes from the root vegetable, as well as a pop of pleasing purple colour. We’ve added some extra smoke to the cream cheese here too, and it really elevates the dish. Let us know what you think!
What you need
- 4 everything bagels
- 2 tomatoes, sliced thin
- 1 red onion, sliced into thin rings
- ¼ cup capers, drained
Beet Cured Salmon
- Recipe found here
Smoked Cream Cheese
- ½ cup cream cheese
- 1 tsp. smoked salt
- 1 lemon, zested
- 1 tbsp. dill, chopped
- 1 tbsp. chives, chopped
- ½ tsp. fresh cracked pepper
Get the salmon lox ready: recipe found here.
For the smoked cream cheese: add all the ingredients into a bowl and mix well. Set aside.
To assemble the bagels, cut your bagels in half so there are two circles. If you prefer to toast your bagels do so now.
Once done, smear a generous amount of the cream cheese to one side of the bagel, then heap a good amount of lox, followed by tomato, onion and capers. Close your bagel, and repeat process with remaining bagels.
✨ RECIPE NOTES ✨
- Smoked cream cheese: If you don’t have smoked salt, you don’t have to make a smoked, herby cream cheese. We’re just trying to be a little bougie here. Regular herby (or not) cream cheese works great!
- Gluten-free: We’ve popped this in our gluten free category as it is as simple as swapping out your bagel for the gluten free kind. Everything else is good to go!