Whole Wheat Bagel with Smoked Salmon and Cream Cheese

Ingredients

• whole wheat bagel 1 medium (100g)
• smoked salmon 4 oz
• light cream cheese 2 tbsp
• capers 1 tbsp
• red onion slices 2 tbsp

Method

1. Prepare the Bagel. Slice the whole wheat bagel horizontally in half using a bread knife. Toast both halves in a toaster or oven until golden brown and slightly crisp, about 3-5 minutes.
   Tip: Toasting enhances the bagel’s flavor and prevents it from becoming soggy when adding toppings.
2. Spread Cream Cheese. Take the softened light cream cheese and spread it evenly over both toasted bagel halves using a butter knife. Aim for a smooth, even layer to add creaminess.
   Tip: If cream cheese is too firm, let it sit at room temperature for a few minutes before spreading.
3. Add Smoked Salmon. Place the sliced smoked salmon evenly over the cream cheese on the bottom half of the bagel. Arrange it so the salmon covers the surface without overlapping too thickly.
   Tip: Use gentle hands to avoid tearing the delicate salmon slices.
4. Top with Capers and Red Onion. Sprinkle the drained capers evenly over the salmon. Then add the thinly sliced red onion on top. These add a tangy and slightly sharp flavor contrast.
   Tip: Rinse capers briefly if you prefer less saltiness.
5. Assemble and Serve. Place the top half of the bagel over the layered bottom half. Press gently to secure. Cut the bagel in half if desired and serve immediately.
   Tip: Serve with a side of fresh greens or fruit for a complete meal.

Pro tips

• Toast the bagel just before assembling to keep it crisp.
• Use a sharp serrated knife to slice the bagel cleanly without squashing it.