This open-face smoked salmon and cream cheese bagel is a great breakfast or brunch sandwich. Smoked salmon is a preparation of salmon that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. Lox is brined salmon. Lox can be used in place of smoked salmon in most recipes including this one.
3 bagels, split, toasted (plain, onion, or everything)
6 oz. cream cheese, softened
6 oz. sliced smoked salmon (or lox)
6 thin slices of tomato
Fresh ground black pepper to taste
1/3 cup thinly sliced red onion
6 sprigs fresh dill
2 TBSN. capers, drained
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butter knife, sharp knife
Prep: 5 min Ready: 5 min Serves: 6
1. Spread the toasted bagel bottom halves with cream cheese.
2. Place a slice of tomato on top of cream cheese
3. Sprinkle half the capers over the tomato.
4. Top with sliced smoked salmon.
5. Garnish the bagel tops with the rest of the capers, onion, dill, and black pepper.
1 serving: Calories 380
Total Fat 16g
Saturated Fat 7g
Cholesterol 48mg
Sodium 569mg
Total Carbohydrate 45g
Dietary Fiber 4g
Protein 16g
Salmon is a fish with high-fat content and smoked salmon is a good source of omega-3 fatty acids. Three ounces of smoked salmon contains approximately 660 mg of sodium, while an equivalent portion of fresh cooked salmon contains about 50 mg. Other byproducts of the smoking process are nitrates and nitrites, or nitrosamines, which may be cancer-causing. Although, smoked salmon is not a major source of nitrosamines.
White wine, one of the best accompaniments to lox is Sancerre.