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📍 New York

Bagel with lox

· Breakfast

A split bagel spread with cream cheese, cured salmon (lox), red onion, tomato, and capers, a New York brunch classic.

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Bagel with lox: A split bagel spread with cream cheese, cured salmon (lox), red onion, tomato, and capers, a New York brunch classic.
Photo: Carl Lender · CC BY 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 10 min🍽 2 servings📊 Easy🏷 Commonly associated
Preparation
10 min
Cooking
0 min
Waiting and resting
0 min

History

The bagel arrived with Jewish immigrants from Eastern Europe and became an essential part of New York's food culture. The combination with cream cheese and lox (salted, not smoked, in its original form) became popular in the city's 'appetizing stores' and today is the weekend breakfast par excellence.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Cut the bagels in half and toast them lightly.

  2. 2

    Spread a generous layer of cream cheese on each half.

  3. 3

    Lay the salmon slices on top.

  4. 4

    Add the red onion, tomato, and capers.

  5. 5

    Finish with dill and pepper and serve open-faced.

Cooking tips

  • Keep salmon and cream cheese refrigerated until assembling the bagel.

Technique and preparation

What to check during preparation

Lox is cured salmon served ready to eat, with a texture different from cooked salmon; check the product and package storage directions. Lightly toast the bagel for a firm base without making it hard throughout. Spread cream cheese to the edges and distribute thin salmon slices. Drain capers and dry tomato to avoid wetting the base. Add onion and dill last and serve immediately.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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