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