QUICK WINS

Smoked Salmon Bagels with Cream Cheese, Dill and Capers

Classic smoked salmon bagels with cream cheese, dill, capers and lemon.

EASY

5 MINS

SERVES 2

ABOUT THE RECIPE

Smoked salmon bagels are brunch doing the least and somehow still looking impressive. Cream cheese, dill and capers cut through the richness, while the salmon brings the whole thing into proper café territory. Quick to assemble, very easy to justify making often.

THE RECIPE

Ingredients

2 bagels (such as plain, sesame, or everything)

80g cream cheese

100g smoked salmon slices

1 tsp fresh dill, chopped

½ tbsp baby capers, rinsed

Sea salt flakes

Freshly cracked black pepper

Lemon wedges, for serving (optional)

Method

1.

Toast the bagel halves until golden, then leave to cool until just warm.

2.

Spread the cream cheese evenly over each bagel half.

3.

Top with smoked salmon (about 25g per half), sprinkle over dill, and scatter the capers.

4.

Season with a pinch of sea salt flakes and freshly cracked black pepper. Serve immediately.

SAMANTHA'S NOTES

Choose your bagel

Use good salmon

Assemble fresh

Choose high-quality, thinly sliced smoked salmon for the best flavour and a delicate texture. It is the main ingredient, so it matters.

Build the bagels just before serving so the cream cheese stays creamy, the dill tastes bright and the capers keep their salty little bite.

Plain, sesame or everything bagels all work well here. Fresh bagels give the best texture, especially once lightly toasted.

KEEP COOKING

More from Samantha's Kitchen

A few more recipes to cook, save and come back to.

Easy, Creamy, Cheesy Potato Bake (4 Ingredients)

1 HOUR 15 MINS

Decadent Nutella & Berry Bagels with Mascarpone and Fresh Mint