This is the best Smoked Salmon Bagel I’ve ever made. It’s filled with dill cream cheesegrated parmesancreamy scrambled eggsfried asparagus, pickled red onionsall enveloped in a sesame bagel. It comes together in less than 30 minutes and is the perfect breakfast or lunch recipe!
There’s something very boujee about having a jam-packed smoked salmon bagel for breakfast or lunch. I especially love the chopped dill, lemonand cream cheese combo that is lathered on to both side of the bagel and then topped with grated parmesan and grilled/broiled until golden.
I’ve just used storebought bagels for this recipe, but if you wanted to make them from scratch, you could use my 3-ingredient bagel recipe using only self-raising flour, yoghurt, and poppy seeds.
For more lunch sandwich ideas, try out my lazy hot honey chicken sandwich or my crunchy romesco chicken sandwich.
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Why you’ll love this recipe
Souped-up breakfast: stop making yourself boring breakfasts, and start your day with a delicious smoked salmon bagel like this one.
Cheaper than eating out: don’t get me wrong, I love supporting small, local restaurants and bakeries, but on the days where I have to spend a ridiculous amount of money on buying a bagel for lunch, I really wish I could have made it from scratch for a fraction of the price. And now you can, with this simple recipe.
Customisable: I’ve added asparagus, dill, cream cheese, and red onion pickles to this smoked salmon bagel, but you can add capers, pickles, cucumbers, and or remove anything you like to make it your own!
Ingredients and Substitutions
Bagels: I’ve used sesame bagels for this recipe but you could use an everything bagel or a plain bagel, whatever you fancy!
Dill: for freshness in our cream cheese mixture, dill goes so well with smoked salmon. If you don’t like dill, you could use chives or parsley.
Cream cheese: I use any kind of cream cheese or soft cheese. Go for a dairy-free version if you’d like!
Lemon: to balance out the flavours in the dill and cream cheese spread, fresh lemon juice is a must. If you don’t have lemon juice, use a squeeze of red wine vinegar.
Parmesan: for extra cheesiness, we’re grating parmesan onto our bagel and then grilling it until golden. You could also use mozzarella, pecorino, or cheddar for a bit of a change.
Eggs: to make our scrambled eggs, we’re using 3 fresh eggs per person.
Smoked salmon: this is the star of the show for this smoked salmon bagel recipe.
Asparagus: fried asparagus adds a lovely crunch and green edge to this recipe. Alternatively, you could add in cucumber, capers, or avocado.
Red onions: for a bit of a citric note, we’re lightly pickling some red onions. If you don’t have red onions, shallots or white onions thinly sliced would be great.
Red wine vinegar: to pickle our onions, red wine vinegar with a teaspoon of sugar does the trick! You could use rice wine vinegar or white wine vinegar if you don’t have red.
Step by step instructions with photos
Step 1: In a small bowl, combine the sliced red onion, red wine vinegar, and teaspoon of sugar. Give it a mix and then set aside.
Step 2: In a medium bowl, combine the cream cheese, dill, and lemon juice with salt and pepper. Taste and season accordingly. Set aside.
Step 3: Place a non-stick pan on medium heat and drizzle with a bit of olive oil. Add in the asparagus tops and season with salt and pepper. Fry for 2 minutes on each side, then remove and set aside.
Step 4: Place the pan back on the heat but down to low. Add in a knob of butter and once melted, crack your three eggs into the pan and stir until well combined. Season with salt and pepper, then once the eggs get to your desired level or cooked. Remove from the heat and form into a circle the size of the bagel like a little patty.
Step 5: Slice your bagel in half and spread the dill cream cheese on both sides. Grate with parmesan, then place under the grill for 3 minutes or until golden and brown.
Step 6: Time to assemble the rest of your smoked salmon bagel. On the bottom slice of your bagel, top with the scrambled egg, smoked salmon, asparagus, red onion pickles, and then the app slice of the bagel. Wrap in parchment paper or tinned foil, and you can eat it straight away or save it for later.
What to do with leftovers
Storage: Once you’ve wrapped the smoked salmon bagel in parchment paper or tinned foil, you can place it into the fridge for up to 2 days until you’re ready to eat it.
FAQs
Lox is a fillet of salt brined salmon that has a salty and meaty texture. It’s great on top of bagels!
Smoked salmon is cured and then smoked, whereas lox is only cured, typically in a salt brine and typically for longer periods of time, but not smoked.
Cream cheese is my go-to on a bagel with smoked salmon. Goats cheese would also be nice!
More recipes you might enjoy!
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The BEST Smoked Salmon Bagel
This is the best Smoked Salmon Bagel I’ve ever made. It’s filled with dill cream cheese, grated parmesan, creamy scrambled eggs, fried asparagus, pickled red onions, all enveloped in a sesame bagel.
Ingredients
For the red onion pickles
For the dill cream cheese
Instructions
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In a small bowl, combine the sliced red onion, red wine vinegar, and teaspoon of sugar. Give it a mix and then set aside.
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In a medium bowl, combine the cream cheese, dill, and lemon juice with salt and pepper. Taste and season accordingly. Set aside.
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Place a non-stick pan on medium heat and drizzle with a bit of olive oil. Add in the asparagus tops and season with salt and pepper. Fry for 2 minutes on each side, then remove and set aside.
-
Place the pan back on the heat but down to low. Add in a knob of butter and once melted, crack your three eggs into the pan and stir until well combined. Season with salt and pepper, then once the eggs get to your desired level or cooked. Remove from the heat and form into a circle the size of the bagel like a little patty.
-
Slice your bagel in half and spread the dill cream cheese on both sides. Grate with parmesan, then place under the grill for 3 minutes or until golden and brown.
-
Time to assemble the rest of your smoked salmon bagel. On the bottom slice of your bagel, top with the scrambled egg, smoked salmon, asparagus, red onion pickles, and then the app slice of the bagel. Wrap in parchment paper or tinned foil, and you can eat it straight away or save it for later.
Notes
To double quantity: This recipe can be doubled to make a bagel for 2 people. Although, with these quantities, I’d happily slice this bagel in half and eat it between two people. But it depends on your appetite!
Storage: Once you’ve wrapped the smoked salmon bagel in parchment paper or tinned foil, you can place it into the fridge for up to 2 days until you’re ready to eat it.
Nutrition
Calories: 711kcalCarbohydrates: 72gProtein: 33gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 537mgSodium: 937mgPotassium: 669mgFiber: 6gSugar: 9gVitamin A: 2545IUVitamin C: 18mgCalcium: 195mgIron: 7mg
