Ultimate Lox Bagel
Ultimate Lox Bagel - epic lox bagel recipe with scallion cream cheese, optional homemade lox. Make it your own with all the add-in options!
Ingredients
- Scallion Cream Cheese Spread:*
- 1 cup plain cream cheese spread regular or dairy-free
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/4 cup scallions sliced (use more or less, as desired)
Lox Bagel:
- 1 everything but the bagel seasoned bagel halved
- 1-2 oz lox cured salmon, either regular or smoked**
- 2 teaspoons capers
- fresh dill just a few little sprigs
- 1-2 thin slices red onion
- optional 2 slices tomato
- optional 2 slices avocado
Instructions
- If you are making the Scallion Cream Cheese Spread, combine those ingredients in a bowl and set aside.
- Take the bottom half of your bagel and spread a thick layer of scallion cream cheese on the bottom, spreading it on the cut side.
- Next, add the lox (you can add as much or as little as you want).
- Top the lox with some capers and fresh dill sprigs (not too much dill - just a bit) and you can also give a little squeeze of fresh lemon juice too.
- Top that with the red onion - you can stop at this point if you want a more classic Lox Bagel.
- If you want to keep going, add your tomato and avocado slices on top.
- Spread a little more cream cheese on the other half of the bagel (on the cut side) and place that down on top of the avocado. Gently press down a bit and then cut in half.
- Enjoy!
Notes
- *Scallion Cream Cheese: this recipe will make enough for more than one lox bagel sandwich so store the leftovers in the refrigerator for later use. Of course, you can always use store-bought cream cheese if you prefer.
- **Lox: we have a recipe for Homemade Lox on the site or you can buy store-bought lox (either plain or lots of store bought lox is smoked as well) - use whatever works best for you!
- Avocado + Tomato: feel free to use these if you want - if you want more of a classic lox bagel then feel free to skip these, but if you want to go all out add them both in!
- Make Ahead: you can make these about a day ahead of time if you want - just wrap in foil and place in the refrigerator. I wouldn't do more than a day or the cream cheese might make the bagel soggy.
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