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a closed dark pumpernickel bagel sandwich cut in half, with a thick pale cream-cheese filling containing finely chopped pink lox, tiny celery and red-edged radish pieces and fine dill flecks, without separate salmon slices or garnish
Rachel Kim

Lox and Cream Cheese Bagels

Chop the lox finely enough that it spreads with the cream cheese instead of pulling out in one long slice when you bite the bagel. Celery and radish give the filling a small crunch, while dill and lemon zest keep it from tasting like plain salted fish stirred into dairy. Pumpernickel stands up well to this thick spread, but let its toasted faces cool before filling so the cream cheese stays firm. Keep the finished sandwiches cold until you’re ready to eat them.
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Prep Time 35 minutes
Cook Time 3 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 pumpernickel bagels split
  • 6 oz plain cream cheese softened
  • 2 tbsp plain Greek yogurt
  • 8 oz ready-to-eat refrigerated salt-cured lox finely chopped
  • 1/3 cup finely diced celery
  • 3 radishes trimmed and finely diced
  • 1 tbsp finely chopped fresh dill
  • 1 tsp finely grated lemon zest
  • 1/4 tsp black pepper

Method
 

  1. Toast only the cut bagel faces under the broiler for 1 to 2 minutes, watching carefully, then cool completely on a rack.
  2. Beat cream cheese with yogurt in a bowl until smooth and spreadable. Stir in lemon zest, dill and pepper.
  3. Fold in chopped ready-to-eat lox, celery and radish, keeping the small fish pieces visible rather than blending them into a puree.
  4. Cover and refrigerate the filling for 20 minutes so it firms slightly. Divide evenly among the four cooled bagel bottoms, spreading close to the edges.
  5. Close with the tops and cut in half with a serrated knife. Serve cold, or refrigerate promptly in a covered container and use within 24 hours.