New York · Breakfast
Bagels with Lox and Schmear
- Easy
- 20 min
- roughly 3 of 4 for cost
Leads with richness that coats and comforts, wood-smoke running underneath, lifted green at the very end.
Ingredients
- 4 fresh bagels, split
- 250g cream cheese, softened
- 250g cold-smoked salmon, sliced thin
- 1 red onion, sliced paper thin
- 2 tbsp capers
- 1 tomato, sliced
- Fresh dill
- Black pepper and lemon
Allergen screen
Found: gluten · dairy · fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Slice the bagels and toast only if they are a day old: a fresh bagel is never toasted.
- Spread cream cheese thickly on both halves, edge to edge.
- Drape the salmon in loose folds rather than flat sheets.
- Add tomato, onion, capers, and dill.
- Finish with cracked pepper and a squeeze of lemon; serve open or closed.
At the Table
- The Pour
- Mimosa (weekends only)
- Also Right
- Cava, straight
- From the Taps
- -
- Zero-Proof
- Fresh orange juice & café au lait
Morning food wants brightness and bubbles, or honest coffee: nothing that argues before noon.
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