New York Bagel with Lox and Cream Cheese
New York bagel with lox layers cream cheese, smoked salmon, onion, tomato, capers, and lemon on a chewy deli-style bagel.
Jump to recipe ↓
10 mintotal
Prep 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
No inactive time; assemble just before serving so the bagel stays chewy and the vegetables stay crisp.
Method
Toast the split bagels lightly if desired, or leave them soft for a deli-style texture.
Spread cream cheese generously over each bagel half.
Layer smoked salmon over the cream cheese.
Top with onion, tomato, capers, lemon juice, and black pepper.
Serve open-faced or close the bagel halves into sandwiches.
How to tell it's done
The bagel should be chewy, the cream cheese soft, and the salmon silky and lightly salty.
Getting it right
Tip
Use a thick layer of cream cheese to balance the saltiness of the smoked salmon and capers.
What to serve it with
Serve with pickles, potato chips, or a small green salad.
Common mistakes
- The bagel goes soggy before you finish it.
- Spread the cream cheese right to the edges. It works as a barrier between the bread and the moisture from the tomato and salmon.
- The salmon overwhelms everything else.
- Lay it in a single flat layer rather than piling it. Lox is heavily cured and a thin covering carries more than enough salt for the whole bagel.
Substitutions
- Smoked Salmon — Use Salmon Fillet only if cooked and chilled, but it will not have the classic lox-style flavor.
- Bagel — Use Bread only if bagels are unavailable, but the chewy New York texture will be missing.
Storing and reheating
Assemble and eat straight away. If you are preparing ahead, keep the components separate: the bagel at room temperature, the salmon and cream cheese covered in the fridge, and slice the tomato and onion just before serving.
More American recipes to cook
Chicago Italian Beef Sandwich
Chicago Italian beef sandwiches soak thin roast beef in seasoned jus, then pile it into rolls with peppers and giardiniera.
Chicago-Style Hot Dog
Chicago-style hot dogs load a poppy-seed bun with a hot beef frank, mustard, neon relish, onion, tomato, pickle, sport peppers, and celery salt.
Kentucky Hot Brown
Kentucky Hot Brown is a Louisville open-faced turkey sandwich with tomato, crisp bacon, and bubbling Mornay-style cheese sauce.
New Orleans Shrimp Po’ Boy
New Orleans shrimp po' boy piles crisp cornmeal-coated prawns, lettuce, tomato, pickles, and spicy mayo into French bread.
New York Reuben Sandwich
New York Reuben sandwiches grill corned beef, drained sauerkraut, Swiss cheese, and Thousand Island dressing between rye slices.
Philadelphia Cheesesteak
Philadelphia cheesesteak fills a toasted hoagie roll with thin beef, browned onions, peppers, and melted provolone.