Though you can almost always find scallion cream cheese, I included a mini recipe that adds a bit of herbaceousness thanks to fresh dill, which we all know pairs beautifully with salmon. If you really want some major cred for creating a truly Jewish bagel and lox, you’d swap the cream cheese for salty, smoky whitefish salad. It ups the umami and fish factor for a hearty and next level bagel sandwich.
2/3 cream cheese, slightly softened
3 scallions, thinly sliced
2 tsp. fresh dill, finely chopped
2 tsp. lemon juice
2 bagels, sliced and toasted if desired
8 slices Lox, sliced paper thin
2/3 cup schmear, such as cream cheese, tofu spread or whitefish salad
Thinly sliced tomato
Thinly sliced cucumber
Thinly sliced red onion
Capers
Fresh dill, for garnish
2
5 mins
10mins
Step 1
For the cream cheese: In a medium bowl fold together cream cheese, scallions, dill and lemon juice until fully combined
Step 2
For the bagels: Spread schmear equally on each slice of bagel. Top with 2 slices of lox, tomato, cucumber, red onion and capers. Serve the bagels open face and top with some fresh dill.