Loaded Lox and Bagels
Versatile and timeless, lox and bagels are a classic combination and a fabulous choice for brunch or lunch, typically served with cream cheese and garnishes like capers, onions, cucumbers and tomatoes. Just minutes to prepare.
Servings (change as needed): 4
Ingredients
- 4 fresh bagels, sliced in half horizontally, Note 1
- 12 ounces thinly sliced lox, Note 2
Cream cheese spread
- 1/2 cup plain cream cheese, Note 3 softened for easy spreading
- 1 green onion, finely chopped
- 1 teaspoon lemon juice
Optional Garnish (include what you like)
- 1 ripe tomato, thinly sliced (or 4 cocktail tomatoes)
- 1/2 English cucumber, thinly sliced
- 1 tablespoon capers, rinsed
- 1/4 red onion, thinly sliced or chopped
- 2 tablespoons fresh dill, chopped
Instructions
- MAKE HERB CREAM CHEESE: Mix together cream cheese, chopped green onion and lemon juice in a small bowl.
- ASSEMBLE: Spread a thin layer of cream cheese on a bagel half (or both halves if you like). If using capers, place on the cream cheese so they don't slip off. Layer on tomato and cucumber if using. Add lox, then thin slices of red onion and chopped dill (if using). Top with other half of bagel or leave it open faced, just using half a bagel. Repeat with remaining bagels.
Notes
- Bagel options: Choose your favorite bagel or a mix - poppy seed, sesame seed, multigrain, whole wheat, plain, gluten-free. Instead of bagels, try lettuce or tortilla wrap, bagel chips, crostini or pumpernickel bread.
- Lox alternatives and what to buy: Instead of lox, buy smoked salmon or gravlax - fresh or frozen and preferably pre-sliced for ease of serving. High quality lox should have a vibrant, consistent color, ranging from pink to orange, depending on the type of salmon. Avoid any pieces that look dull or discolored. If you like milder lox, go for Coho or Atlantic salmon. Pink salmon has a lighter color and flavor. It's not as rich but it's less expensive and more common.
- Cream cheese options: instead of green onion mixed in, try chives, dill, sundried tomatoes, pesto, olives or capers. Or just buy a flavored cream cheese you like. For a dairy free option, use avocado, vegan cream cheese or hummus instead of cream cheese.
- Serving options: Serve 1) open-faced on half a bagel, 2) as a full sandwich, 3) make a bagel bar with ingredients spread on a breakfast board for guests to help themselves, or 4) as part of a charcuterie board along with cheeses, fruits, dates, nuts, danish.
- How to keep bagels fresh: For a day ahead, keep them wrapped in a paper bag. If keeping them longer, slice in half (for easy toasting) and freeze in an airtight bag or container - toast from frozen or thaw at room temp). If serving to a crowd, slice in half and keep them in a sealed bag up until serving time. To revive stale bagels, here is a simple trick to freshen bagels.
- Make ahead:
- Lox can be kept in the fridge for up to 5 days and frozen in a sealed freezer bag for up to 3 months. It's best not to refreeze leftover lox that has been previously frozen.
- Bagels can be frozen for 2-3 months. Thaw at room temperature or toast from frozen. Also see #5 above in recipe card notes.
- Cream cheese, if unopened, typically lasts 3 - 4 weeks past the "best by" date when stored in the refrigerator. Once opened, it usually stays fresh for about 1 to 2 weeks, as long as it is kept tightly sealed and refrigerated.
- It's best to assemble a bagel, lox and cream cheese sandwich just before serving, but if needed, you can store it in the fridge well-wrapped for a day.
Calories: 450kcal | Carbohydrates: 59g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 1336mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg