Ultimate New York Lox and Scallion Dill Cream Cheese Bagel Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, lightly pickle your red onion slices in a mixture of apple cider vinegar and a pinch of sugar for 15 minutes before assembling. This adds a pleasant sharpness that cuts through the richness of the cream cheese and complements the salinity of the smoked salmon. Ensure the onions are thoroughly patted dry before adding them to the bagel to maintain the structural integrity of your build.

If you prefer a more intense garlic flavor, rub a fresh clove of garlic over the cut surface of the bagel immediately after toasting it. The rough, hot surface of the bread will act like a grater, infusing the bagel with the essential oils of the garlic.

This is a classic deli technique that elevates the flavor profile of the everything bagel significantly. Pair this with the scallion-dill schmear for a truly robust and aromatic breakfast experience.

Variations

• Spicy Deli Bagel: Add a teaspoon of prepared horseradish or a dash of hot sauce to the cream cheese mixture for a subtle, spicy kick that pairs perfectly with the saltiness of the smoked salmon.
• Cucumber Crunch: Add thin ribbons of English cucumber to the assembly for an extra refreshing crunch. Ensure you remove the watery seeds to prevent the bagel from becoming soggy.

Storage and make-ahead

Fridge

Store leftover cream cheese in an airtight container for up to 3 days. Keep smoked salmon refrigerated and consume within 2 days of opening.

Reheat

If the bagel has gone cold but has not been assembled, you can briefly reheat it in a toaster oven for 1 minute to restore its crispness.

If you have leftover components, store them separately to maintain quality. The scallion-dill cream cheese can be kept in an airtight container in the refrigerator for up to three days. Keep the smoked salmon tightly wrapped in plastic or in a sealed bag to prevent it from drying out. Do not store an assembled bagel, as it will become unpalatable due to the moisture from the toppings soaking into the bread.

You can prepare the scallion-dill cream cheese up to 24 hours in advance and store it in the refrigerator, which actually allows the flavors of the dill and scallions to meld and intensify.

You can also pre-slice the red onions and store them in a small container. However, do not toast the bagel or assemble the sandwich until you are ready to serve, as the freshness of the toasted bread is essential to the final texture.

Serving ideas

Serve this bagel as the centerpiece of a brunch spread, accompanied by fresh fruit or a simple green salad with a light vinaigrette. The richness of the lox and cream cheese pairs beautifully with something crisp and acidic, which cleanses the palate between bites.

For a traditional New York deli feel, consider serving it alongside a classic cup of black coffee or a glass of freshly squeezed orange juice, which provides a bright contrast to the savory bagel.

When serving, present the bagel on a small wooden board or a flat plate to showcase the beautiful colors of the lox and heirloom tomato. If serving for a small group, you can prepare the schmear in a larger batch and set out the toppings on a platter, allowing guests to build their own bagels.

This interactive approach is perfect for casual weekend mornings and ensures that every guest can customize their bagel to their preferred ratio of salmon to cream cheese.

Frequently asked questions

Recipe card

Ultimate New York Lox and Scallion Dill Cream Cheese Bagel

Prep 5 minCook 2 minTotal 7 minServes 1

Ingredients

• 80 g softened cream cheese
• 10 g fresh dill, chopped
• 10 g scallions, chopped
• 5 ml lemon juice
• 1 everything bagel
• 90 g cold-smoked Nova salmon
• 1 slice red onion, shaved
• 1 tbsp capers, fried
• 2 slices heirloom tomato

Instructions

1. In a small mixing bowl, combine the softened cream cheese with the freshly chopped dill, chopped scallions, and lemon juice. Whip the mixture thoroughly using a spatula until the herbs are evenly distributed and the cream cheese is light and airy. Keep this mixture chilled in the refrigerator until ready to assemble the bagel.
2. Preheat your oven to 400°F (200°C). Slice the everything bagel in half and place the pieces cut-side up on a baking sheet or directly on the oven rack. Toast the bagel for 2 minutes or until the exterior crust is golden brown and crackly, while the interior remains warm and slightly chewy. Remove carefully from the oven.
3. Spread a generous layer of the prepared scallion-dill cream cheese over both halves of the warm toasted bagel. Draping the silky cold-smoked Nova salmon slices evenly over the cream cheese. Top with the shaved red onion, fried capers, and fresh heirloom tomato slices. Note that for food safety, ensure the fish is handled cold and reaches an internal temperature of 145°F (63°C) if cooked, though this is traditionally served cold. Serve immediately while the bagel is warm and the toppings are cool.

Contains: gluten, fish, milk

Estimated nutrition per serving

Calories

480

Protein

22.5 g

Carbohydrates

48 g

Fat

22 g

Fiber

2.5 g

Sugar

6 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.