Bagel with Cream Cheese and Smoked Salmon

Ingredients

• Whole wheat bagel 1 medium (90g)
• Cream cheese, reduced fat 2 tbsp (30g)
• Smoked salmon 3 oz (85g)

Method

1. Prepare the bagel. Slice the whole wheat bagel horizontally into two even halves using a serrated knife. Be careful to cut slowly and evenly to avoid squashing the bagel.
   Tip: Use a gentle sawing motion with the serrated knife for a clean cut.
2. Toast the bagel. Place the bagel halves in a toaster or toaster oven and toast until they are golden brown and slightly crispy. This usually takes about 3-5 minutes depending on your toaster.
   Tip: Keep an eye on the bagel to prevent burning and toast to your preferred crispness.
3. Spread cream cheese. Once toasted, use a butter knife to spread the softened reduced-fat cream cheese evenly over the cut side of both bagel halves. Spread generously but evenly for the best flavor.
   Tip: If cream cheese is too firm, let it sit at room temperature for a few minutes to soften.
4. Add smoked salmon. Lay the thin slices of smoked salmon evenly over the cream cheese on one half of the bagel. Try to cover the surface without piling too thickly.
   Tip: If you like, you can add a squeeze of lemon juice or some fresh dill on top for extra flavor.
5. Assemble and serve. Place the other half of the bagel on top to form a sandwich. Cut in half if desired, and serve immediately for the best taste and texture.
   Tip: Serve with a side of fresh fruit or a small salad for a complete meal.

Pro tips

• Use a serrated knife for slicing bagels to get a clean cut without squashing.
• Softening cream cheese at room temperature makes spreading easier and prevents tearing the bagel.