Smoked Salmon Bagel Bar
This smoked salmon bagel bar is a beautiful, customizable spread perfect for brunch, holidays, or gatherings. With toasted bagels, cream cheese, fresh vegetables, herbs, and smoked salmon, guests can build their own delicious bagel creations.
COOK TIME: 5 minutes
PREP TIME: 20 minutes
SERVINGS: 8
INGREDIENTS
½ pound smoked salmon
8–10 bagels, sliced and toasted
½ cup red onion, thinly sliced
1 lemon, cut into wedges
⅓ cup capers, drained
⅓ cup fresh chives
⅓ cup fresh dill
⅓ cup radishes, quartered or thinly sliced
1–2 whole tomatoes, sliced
½ cup cucumber, sliced
16 oz cream cheese
INSTRUCTIONS
Wash and dry all produce. Thinly slice the red onion, tomatoes, cucumbers, and radishes. Snip the fresh chives and dill. Cut the lemon into wedges.
Slice the bagels in half and toast until golden brown. Keep warm if serving immediately, or allow to cool to room temperature for assembling the bar.
Arrange the toasted bagels on a large serving board or platter. Place cream cheese in bowls for easy spreading.
Neatly arrange smoked salmon, sliced vegetables, capers, herbs, and lemon wedges around the bagels. If using, add a small dish of salmon roe.
Allow guests to build their own bagels by spreading cream cheese on the toasted halves and layering with smoked salmon, vegetables, and herbs.
Storage & Food Safety
Keep smoked salmon, cream cheese, and cut vegetables refrigerated at 40°F or below until ready to serve. Do not leave smoked salmon or cream cheese at room temperature for longer than 2 hours. Store leftovers in airtight containers in the refrigerator and use within 2 days. Discard any bagels that have been left out with toppings for longer than 2 hours.
Ingredient Substitutions
Any type of bagel—plain, sesame, poppy seed, whole wheat, or everything—works well. Flavored cream cheeses such as chive or veggie cream cheese may be substituted for plain. If smoked salmon is unavailable, try smoked trout or gravlax. For a vegetarian version, omit the salmon and use sliced avocado or extra vegetables.
Disclaimer
Smoked salmon is considered a raw or undercooked product. Consuming raw or undercooked seafood may increase your risk of foodborne illness. Always follow USDA guidelines for safe handling and storage.