Red Meat Allergy Friendly Smoked Salmon Bagels with Capers
Total time20 min
Prep time15 min
Cook time5 min
4.7(13)
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Learn more →Ingredients
4 servings
For the bagels
- 4 whole-grain bagels, halved
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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