Everything Bagel With Lox and Lemon-Dill Schmear

Why You’ll Love This Recipe

• Classic New York deli flavors in a simple, home-friendly breakfast.
• Bright lemon and fresh dill cut through the richness of the lox and cream cheese.
• Crunchy everything bagel, silky smoked salmon, and crisp veggies give amazing texture contrast.
• Perfect for a relaxed weekend breakfast, brunch platters, or make-your-own bagel bars.

Grocery List

• Produce: 1 lemon, fresh dill, fresh chives (optional), 1 small red onion, 1 small English cucumber
• Dairy: Cream cheese (full-fat recommended)
• Pantry & Delicatessen: Everything bagels, cold-smoked salmon (lox), capers, kosher salt, black pepper

Full Ingredients

Lemon-Dill Cream Cheese Schmear

• 4 oz (115 g) full-fat cream cheese, softened to room temperature
• 1 tbsp finely chopped fresh dill, plus more for garnish
• 1 tsp finely grated lemon zest (about 1/2 medium lemon)
• 1 tbsp fresh lemon juice
• 1 tbsp very finely minced red onion or shallot (optional, for extra bite)
• 1/8 tsp kosher salt (or to taste)
• 1/8 tsp freshly ground black pepper

Bagels & Toppings

• 2 everything bagels, horizontally sliced
• 4 oz (115 g) cold-smoked salmon (lox), thinly sliced into ribbons
• 1/4 small red onion, sliced into very thin rings
• 1/2 small English cucumber, sliced into very thin rounds (about 1 cup loosely packed)
• 2 tbsp capers, drained well
• 2 tbsp thinly sliced fresh chives (optional)
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Soften the cream cheese

Remove the cream cheese from the refrigerator and let it sit at room temperature for 15–20 minutes, until easily spreadable.
Soft cream cheese is key for a smooth, fluffy schmear that mixes well with the herbs and lemon. If you are short on time,
cut the cream cheese into small cubes to help it soften faster.

Step 2: Make the lemon-dill schmear

In a medium bowl, add the softened cream cheese, chopped dill, lemon zest, lemon juice, minced red onion or shallot (if using),
kosher salt, and black pepper. Using a fork or a small spatula, mash and fold everything together until completely combined,
smooth, and slightly fluffy. Taste and adjust seasoning: add a pinch more salt for savoriness, extra dill for herbiness,
or more lemon juice for brightness. Set aside at cool room temperature while you prep the toppings, or refrigerate if making ahead.

Step 3: Prep the onion and cucumber

Slice the red onion into very thin rings or half-moons. For a milder onion flavor, soak the slices in a small bowl of cold water
for 5–10 minutes, then drain and pat dry with paper towels. Slice the English cucumber into very thin rounds; aim for almost
translucent slices so they layer easily and do not weigh down the bagel. Lay the cucumber slices on a clean towel and gently
pat dry to remove excess moisture. This helps keep the bagel from becoming soggy.

Step 4: Toast the everything bagels

Slice the everything bagels horizontally if they are not pre-sliced. Toast them in a toaster until golden brown and crisp around
the edges. Alternatively, toast them in a preheated 375°F (190°C) oven: place the bagel halves cut-side up on a baking sheet and
toast for 4–5 minutes, or until lightly crisp and warmed through. Remove from the toaster or oven and let cool just enough that
you can handle them comfortably while they are still warm.

Step 5: Schmear and layer the lox

Spread a generous layer of the lemon-dill cream cheese onto each warm bagel bottom (and top, if you like extra schmear). Do not be
shy; the cream cheese is the rich, tangy base for all the toppings. Next, arrange the smoked salmon over the schmear in soft folds
or ribbons rather than laying it flat. This creates beautiful height and makes each bite feel silky and luxurious. Divide the lox
evenly between the two bagels.

Step 6: Add veggies, capers, and finish

Top the salmon with a layer of cucumber slices, overlapping them slightly. Add a few rings of red onion on each bagel, using more
or less depending on how sharp you like it. Sprinkle about 1 tbsp of capers over each bagel, letting some capers fall onto the
plate for extra briny bites. Finish with a scattering of sliced chives and a pinch of extra dill. Just before serving, squeeze a
lemon wedge lightly over the top of each bagel to wake up all the flavors. Serve open-faced, or rest the top half of the bagel
slightly off-center for a deli-style presentation.

Pro Tips

• Chill the lox: Keep the smoked salmon very cold until the moment you assemble. Cold lox slices more cleanly and keeps its silky texture.
• Tame the onion bite: If raw red onion tastes too strong, soak the slices in ice water for 5–10 minutes, then pat dry. This keeps the crunch but softens the sharpness.
• Do not skimp on schmear: A generous layer of flavored cream cheese balances the saltiness of the lox and capers and helps hold all the toppings in place.
• Slice toppings thin: Paper-thin onion and cucumber are key. Thick slices can overpower the lox and make the bagel hard to eat neatly.
• Serve immediately: The bagels are best right after assembling, while the bagel is still slightly warm and the cream cheese is creamy and soft.

Variations

• Classic deli style: Add a few thin slices of ripe tomato and a small handful of mixed greens or arugula for an old-school deli feel.
• Scallion schmear swap: Replace the dill with 2–3 tbsp finely sliced scallions and skip the lemon zest for a more traditional scallion cream cheese.
• Bagel bar for a crowd: Multiply the recipe, then set out toasted bagels, bowls of lemon-dill schmear, lox, onion, cucumber, capers, and lemon wedges so everyone can build their own.

Storage & Make-Ahead

The lemon-dill cream cheese schmear can be made up to 3 days in advance. Store it in an airtight container in the refrigerator;
stir briefly before using. You can also pre-slice the red onion and cucumber up to 1 day ahead and store them separately in
sealed containers or bags in the fridge. Keep the smoked salmon tightly wrapped and refrigerated until just before serving.

Do not assemble the bagels far ahead of time, as the cream cheese and vegetables will soften the toasted bagel and dull the
crisp texture. For the best results, toast the bagels and assemble the lox and toppings just before eating.

Nutrition (per serving)

Approximate per serving (one fully loaded bagel): about 560 calories; 26 g protein; 55 g carbohydrates; 26 g fat; 4 g fiber;
7 g sugar; 1,600 mg sodium. These values are estimates and will vary based on the exact brands of bagels, cream cheese, and
smoked salmon used, as well as how heavily you pile on the toppings.