Low Sugar Smoked Salmon Bagels with Capers

Total time20 min

Prep time15 min

Cook time5 min

Low Sugar Smoked Salmon Bagels with Capers

Whole-grain bagels get toasted until crisp at the edges, then piled high with a smooth, lemony cream cheese mixture brightened with olive oil, fresh lemon juice, and zest. Silky smoked salmon drapes over the top, joined by briny capers, thin ribbons of red onion, and a generous scatter of fresh dill for a fresh, herby finish. A squeeze of lemon at the table ties the whole thing together with a clean, savory punch. Every component here is built from real, straightforward ingredients — no hidden sweeteners lurking in the spread or the topping — which makes this an easy, satisfying choice for anyone watching added sugar. It's the kind of brunch plate that feels indulgent but stays firmly in savory territory, perfect for a weekend spread or a quick, protein-packed lunch.

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Ingredients

4 servings

For the bagels

4 whole-grain bagels, halved
Carbonaut Gluten Free Bagels
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Chef's tip
Gluten-free breads hold together best when warmed or toasted.

For the spread

8 oz cream cheese, at room temperature
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp black pepper

For the toppings

8 oz smoked salmon, thinly sliced
3 tbsp capers, drained
½ small red onion, very thinly sliced
¼ cup fresh dill, roughly chopped

For serving

1 lemon, cut into wedges (optional)

Instructions

1
Toast the bagel halves in a toaster or under a broiler until the cut sides are golden and crisp at the edges, about 2–3 minutes. Set aside on a cutting board.
2
In a small mixing bowl, combine the cream cheese, extra virgin olive oil, lemon juice, lemon zest, and black pepper. Stir until smooth and evenly combined.

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