Bagels de Salmón Ahumado

Name: Bagels de Salmón Ahumado
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 bagels de todo, sésamo o cebolla — divididos por la mitad; natural; sésamo; cebolla; 4 oz salmón ahumado lox ahumado en frío, finamente rebanado; 4 oz queso crema completo, suavizado a temperatura ambiente; 0.25 red onion very thinly sliced into half-moons; 2 tbsp capers drained and rinsed; 1 limón cortado en cuñas para servir; 4 ramitas de eneldo fresco sin tallos; 1 tomate grande finamente rebanado; 0.25 pepino inglés finamente rebanado al sesgo; 0.25 tsp everything bagel seasoning for sprinkling over cream cheese; 1 pinch freshly ground black pepper

Brunch15 min2 porcionesFácil

Sobre esta receta

Un clásico bagel de salmón ahumado al estilo de Nueva York cargado de lox sedoso, queso crema aterciopelado, cebolla roja crujiente, alcaparras saladas y eneldo fresco en un bagel perfectamente tostado. Esta combinación icónica es sin esfuerzo de armar pero se siente indulgente cada vez — perfecta para un brunch de fin de semana tranquilo o un almuerzo rápido y satisfactorio.

Instrucciones

1
Slice the everything bagels in half horizontally. Toast them in a toaster oven or under the broiler for 2–3 minutes, until the cut sides are golden and crisp at the edges but still chewy in the center. Let cool for 1 minute so the cream cheese doesn't melt.
2
Spread a generous, thick layer of softened cream cheese (about 2 tablespoons per half) over each cut side of the everything bagel. Use the back of a spoon or a knife to spread it all the way to the edges. If you like, sprinkle a little everything bagel seasoning over the cream cheese.
3
If using tomato or English cucumber, layer those slices directly on top of the cream cheese first — they act as a base and keep the salmon from sliding.
4
Drape the smoked salmon slices over the cream cheese (or tomato), folding them loosely to create a generous, layered look. Use about 1 oz of salmon per everything bagel half.
5
Scatter the thinly sliced red onion over the salmon. Separate the onion into individual strands for even distribution. Add a small pile of drained capers on top.
6
Finish with a few sprigs of fresh dill and a crack of black pepper. Serve immediately with lemon wedges on the side — a squeeze of fresh lemon over the salmon right before eating makes a big difference.

Bagels de Salmón Ahumado

Brunch15 min2 porcionesFácil

Sobre esta receta

Instrucciones

1
Slice the everything bagels in half horizontally. Toast them in a toaster oven or under the broiler for 2–3 minutes, until the cut sides are golden and crisp at the edges but still chewy in the center. Let cool for 1 minute so the cream cheese doesn't melt.
2
Spread a generous, thick layer of softened cream cheese (about 2 tablespoons per half) over each cut side of the everything bagel. Use the back of a spoon or a knife to spread it all the way to the edges. If you like, sprinkle a little everything bagel seasoning over the cream cheese.
3
If using tomato or English cucumber, layer those slices directly on top of the cream cheese first — they act as a base and keep the salmon from sliding.
4
Drape the smoked salmon slices over the cream cheese (or tomato), folding them loosely to create a generous, layered look. Use about 1 oz of salmon per everything bagel half.
5
Scatter the thinly sliced red onion over the salmon. Separate the onion into individual strands for even distribution. Add a small pile of drained capers on top.
6
Finish with a few sprigs of fresh dill and a crack of black pepper. Serve immediately with lemon wedges on the side — a squeeze of fresh lemon over the salmon right before eating makes a big difference.