Bagel with Lox, Cream Cheese, and Capers

Ingredients

• whole wheat bagel 1 piece
• smoked salmon (lox) 2 oz
• cream cheese 2 tbsp
• capers 1 tsp

Method

1. Prepare the Bagel. Slice the whole wheat bagel in half horizontally using a serrated knife. Toast the bagel halves in a toaster or toaster oven until they are golden brown and slightly crisp. This usually takes about 2-3 minutes depending on your toaster.
   Tip: Toasting enhances the flavor and prevents the bagel from becoming soggy once the toppings are added.
2. Spread Cream Cheese. Using a butter knife, spread about 2 tablespoons (28g) of cream cheese evenly on each toasted bagel half. Make sure to cover the surface fully to create a creamy base for the toppings.
   Tip: If your cream cheese is too firm, let it sit at room temperature for a few minutes to soften for easier spreading.
3. Add Smoked Salmon. Place 2 ounces (56.7g) of smoked salmon slices evenly over one of the cream cheese-covered bagel halves. Arrange the slices so they cover the surface nicely without overlapping too thickly.
   Tip: Use a fork or your fingers to gently separate the salmon slices for a more even layer.
4. Top with Capers. Sprinkle 1 teaspoon of capers over the smoked salmon. If your capers are salted or packed in brine, rinse them briefly under cold water and pat dry with a paper towel to reduce excess saltiness.
   Tip: Capers add a tangy, briny flavor that complements the salmon beautifully.
5. Assemble and Serve. Place the other cream cheese-spread bagel half on top of the salmon and capers to form a sandwich. Press gently to hold everything together. Serve immediately to enjoy the fresh textures and flavors.
   Tip: Cut the bagel sandwich in half diagonally for easier handling and an attractive presentation.

Pro tips

• Use a serrated knife to slice the bagel cleanly without squashing it.
• Soften cream cheese by microwaving it for 10 seconds if it's too hard to spread.