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Smoked Salmon Bagel Sandwich
Andre Lewis

Smoked Salmon Bagel Sandwich

A bagel sandwich needs restraint or it becomes impossible to bite. Whipped cream cheese, cold-smoked salmon, cucumber, red onion and capers cover the essentials in thin layers. Toast only the cut faces so the outside stays pleasantly chewy.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 plain bagels
  • 8 oz whipped cream cheese
  • 8 oz refrigerated cold-smoked salmon
  • 1/2 English cucumber thinly sliced
  • 1/4 small red onion very thinly sliced
  • 2 tbsp capers drained
  • 1 tbsp lemon juice
  • 1/2 tsp coarse black pepper

Method
 

  1. Split the bagels and toast only the cut sides under the broiler for 1 to 2 minutes until pale gold.
  2. Stir the lemon juice and black pepper into the whipped cream cheese.
  3. Spread the cream cheese over both cut faces of each cooled bagel.
  4. Fold 2 ounces smoked salmon over each bottom half and layer on cucumber, red onion and capers.
  5. Close each bagel gently so the filling stays in distinct layers.
  6. Cut each sandwich in half with a serrated knife and serve cold.