For the Herbed Cream Cheese
- 8 ounces cream cheese, at room temperature
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons capers in brine, drained and roughly chopped
- Zest of 1 lemon
- Juice of ½ a lemon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 3 tablespoons finely chopped fresh dill
For the Bagels
- 2 bagels, sliced in half (toasted, if you like—I always do!)
- A generous amount of cured or smoked salmon
- Fresh lemon juice, for finishing
- 1 cucumber, thinly sliced
- 1 large, ripe tomato, sliced into thick, juicy rounds
- ½ small red onion, thinly sliced
- A few extra capers, for topping
Step 1: Make the Herbed Cream Cheese
In a medium bowl, combine the cream cheese, chives, capers, lemon zest, lemon juice, salt, black pepper, and dill. Mix well until everything is beautifully incorporated. Taste for seasoning—it should be bright, fresh, and perfectly balanced.
Step 2: Assemble the Bagels
Spread a thick, luxurious layer of herbed cream cheese over each half of the bagels. Don’t be shy—the cream cheese is where all the magic happens!
Top each bagel half with a generous amount of smoked salmon. I always like to squeeze a little extra lemon juice over the salmon for that perfect tang.
Layer on thin slices of crisp cucumber, a big, juicy slice or two of ripe tomato, and a few delicate slices of red onion.
Finish with a sprinkle of extra capers for a salty, briny bite.
Step 3: Serve Immediately
Place the bagels on a beautiful platter (because presentation matters) and serve them right away. I promise—everyone will feel like they’re dining at the best brunch spot in town.
Pro Tip: Making the herbed cream cheese ahead of time lets the flavours really come together, and it’s a total game-changer. Serve any extra on crackers or with vegetable crudités—it’s that good!
With this recipe, your guests will be raving about your bagels long after brunch is over. It’s the little details—the fresh herbs, the extra lemon juice, the capers—that make it truly special. Now, who doesn’t love that?
