A smoked salmon bagel should be simple. Cream cheese, silky smoked salmon, something sharp on the side. Done.
After testing several smoked salmon bagel variations, this one stands out because it keeps all that simplicity, but adds just enough to lift it. A quick cucumber and red onion pickle and whipped cream cheese with lemon and chives make all the difference.
It's still simple, but it tastes a little more "put-together".
If you're looking for a smoked salmon bagel that feels fresh, balanced and actually worth sitting down at the table for, this is the one.
Key ingredient notes and substitutions
Smoked salmon
Thinly sliced in sheets, cold-smoked salmon is what you're looking for.
Look for reasonably good quality for the nicest-looking strips but it doesn't need to be anything fancy. We usually use Aldi smoked salmon.
Full-fat cream cheese
Full-fat cream cheese works best here as it whips into a smooth, light and spreadable texture.
It makes the bagels feel a little more luxurious without being heavy and spreads easily over the toasted bagels.
Bagels
Bagels with a bit of chew work best here, as they hold up well to the toppings without going soft.
Lightly toasting them gives a crisp base and stops them from becoming soggy.
Top Tips
- Don't skip the lemon. It lifts everything and keeps the flavours from feeling heavy.
- These are best assembled fresh, while the bagels are still warm and crisp.
- Make sure to drain the cucumber well before adding it to the bagels so it doesn't release excess liquid and soften the toast.
How to make a smoked salmon bagel
Quick cucumber pickle
1. In a small bowl, whisk together the vinegar, sugar, salt, lemon zest and chopped dill until the sugar has dissolved.
2. Add the cucumber ribbons and sliced red onion, then toss gently to coat everything in the pickling liquid. Leave to pickle for 15 minutes, giving it a gentle mix once or twice so all the pieces soak evenly.
Whip the cream cheese
3. In a medium bowl, beat the cream cheese with the cream or milk for about 2 minutes until smooth, light and fluffy.
4. Stir through the lemon zest and chopped chives until evenly combined.
Toast the bagels
5. Slice the bagels in half and lightly butter the cut sides.
6. Place them buttered side down in a frying pan over medium heat and toast until golden and crisp.
Assemble the bagels
7. Spread a generous layer of whipped cream cheese over the warm toasted bagels.
8. Arrange the smoked salmon in soft folds for height and texture.
9. Lift the cucumber ribbons from the pickle, letting any excess liquid drip off, then pile them loosely over the salmon. Scatter over the pickled onion slices.
Finishing touches
10. Add a few fresh dill sprigs, a twist of black pepper and a final touch of lemon zest. If you like, finish with a light scattering of sesame or poppy seeds.
Toppings and variations
This smoked salmon bagel is easy to adapt, but I always like to keep something fresh and something sharp to balance the richness.
- Capers for a salty bite.
- Avocado for extra creaminess.
- A soft-boiled egg if you want something more filling.
- Extra lemon zest or black pepper.
- A pinch of chilli flakes for a bit of heat.
Storage
These are best assembled fresh, but the pickle and cream cheese can be made ahead and kept in the fridge for up to 2 days.
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If you're in the mood for more easy sandwich ideas, try our best sourdough toasted cheese sandwich, learn how to make a classic club sandwich, enjoy the spicy kick of chilli cheese toastie, or tuck into a juicy Portuguese prego roll.
Recipe
Smoked salmon bagel with whipped cream cheese and quick pickled cucumber
Equipment
- Electric hand mixer or whisk
Ingredients
For the quick cucumber pickle (15 min)
- 4 tablespoons apple cider vinegar - or white wine vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- zest from half a lemon
- 1 tablespoon dill, finely chopped
- ½ large cucumber, ribboned with a vegetable peeler (lengthways)
- ¼ small red onion, very thinly sliced
For the cream cheese
- 150 grams (5.3oz) full-fat cream cheese
- 1-2 tablespoons milk or cream
- zest from half a lemon
- 1½ tablespoons chives, finely chopped
For the bagels
- 2 seeded bagels
- 100 grams (3.5oz) smoked salmon
Instructions
Quick cucumber pickle
- In a small bowl, whisk together the vinegar, sugar, salt, lemon zest and chopped dill until the sugar has dissolved.4 tablespoons apple cider vinegar, 1 tablespoon sugar, ½ teaspoon salt, zest from half a lemon, 1 tablespoon dill, finely chopped
- Add the cucumber ribbons and sliced red onion, then toss gently to coat everything in the pickling liquid. Leave to pickle for 15 minutes, giving it a gentle mix once or twice so all the pieces soak evenly.½ large cucumber, ribboned with a vegetable peeler (lengthways), ¼ small red onion, very thinly sliced
Whip the cream cheese
- In a medium bowl, beat the cream cheese with the cream or milk for about 2 minutes until smooth, light and fluffy.150 grams (5.3oz) full-fat cream cheese, 1-2 tablespoons milk or cream
- Stir through the lemon zest and chopped chives until evenly combined.zest from half a lemon, 1½ tablespoons chives, finely chopped
Toast the bagels
- Slice the bagels in half and lightly butter the cut sides.2 seeded bagels
- Place them buttered side down in a frying pan over medium heat and toast until golden and crisp.
Assemble the bagels
- Spread a generous layer of whipped cream cheese over the warm toasted bagels.
- Arrange the smoked salmon in soft folds for height and texture.100 grams (3.5oz) smoked salmon
- Lift the cucumber ribbons from the pickle, letting any excess liquid drip off, then pile them loosely over the salmon. Scatter over the pickled onion slices.
- Add a few fresh dill sprigs, a twist of black pepper and a final touch of lemon zest. If you like, finish with a light scattering of sesame or poppy seeds.
Notes
Top tips:
- Don't skip the lemon. It lifts everything and keeps the flavours from feeling heavy.
- These are best assembled fresh, while the bagels are still warm and crisp.
- Make sure to drain the cucumber well before adding it to the bagels so it doesn't release excess liquid and soften the toast.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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