Toasted bagel lox & cream cheese

Toasted bagel lox & cream cheese

From
Posh Toast
Serves
4
Prep
15 mins

A bagel with smoked salmon and cream cheese is a staple of US diners and New York delis. Chopped red onions and capers are the favoured accompaniments, sometimes referred to in Yiddish as ‘The Whole Schmeer’.

Ingredients

Quantity Ingredient
100g flaky sea salt
175g light brown muscovado sugar
500g skinless and boneless salmon fillet
4 bagels
200g cream cheese
1 very small red onion, finely chopped
2 tablespoons capers
handful dill sprigs, chopped
1 lemon, cut into quarters, (optional)
freshly ground black pepper

Method

  1. Line a lipped dish or baking tray with cling film, so that it comes over the sides. Mix together the salt and sugar, then sprinkle a third over the base of the lined tray. Top with the salmon, then tip over the remaining salt and sugar mix, pressing it into the salmon. Fold the overhanging cling film over the salmon and wrap well. Pop another tray or plate on top of the salmon and weigh it down with some heavy tins. Place in the fridge and leave to cure for at least 24 hours, and up to four days.
  2. Remove the salmon from the fridge, unwrap and rinse under cold water to remove the salt and sugar, then pat dry. Slice the bagels in half, toast and then leave to cool a little. Generously spread one side with the cream cheese. Thinly slice the cured salmon and pile several slices on top of the cream cheese (or drape over shop-bought smoked salmon, if using). Scatter over the onion, capers and dill. Add a squeeze of lemon juice, if liked, and a grinding of black pepper, before topping with the other half of the bagel. Any remaining cured salmon will keep in the fridge for up to one week wrapped in cling film.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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