Smoked salmon bagel sandwiches
A New York deli lunch at home: silky smoked salmon on a bagel with lemony herb cream cheese, cucumber, red onion and capers.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $4.40 a serving
- 510 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 10 minutes.
Ingredients
For 2 servings.
- 3 oz cream cheese, softened
- 1 tbsp fresh dill, chopped
- ½ lemon, zested
- 2 bagels, split, toasted if you like
- 4 oz smoked salmon
- ½ cucumber, thinly sliced
- 2 tbsp red onions, thinly sliced
- 1 tbsp capers, drained
From your pantry
- 1 pinch black pepper
Each serving has about 510 calories, 25 g protein, 61 g carbs and 19 g fat, and costs about $4.40 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
- No cucumbers? English cucumbers or mini cucumbers work.
- No red onions? White onions or yellow onions work.
Steps
Tap an underlined word for a quick explanation.
the cream cheese, dill, lemon zest and pepper together until smooth.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Split the bagels and spread the cream cheese thickly over all 4 halves.
Dolly’s tip: A thick layer of cream cheese keeps the cucumber from soaking the bagel.the cucumber and onion.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Drape the smoked salmon over the bottom halves in loose folds, then add the cucumber, onion and capers.
Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Close the bagels and cut them in half.
Dolly’s tip: To pack one, wrap it snugly in foil and keep it cold with an ice pack. Smoked salmon should stay in the fridge until lunch.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
