Whole Wheat Bagel with Smoked Salmon and Light Cream Cheese

Ingredients

• Whole wheat bagel 1 medium
• Smoked salmon 75 g
• Light cream cheese 2 tbsp
• Capers 1 tsp
• Red onion slices 2 tbsp

Method

1. Prepare the bagel. Slice the whole wheat bagel horizontally into two halves using a bread knife. Toast the bagel halves in a toaster or on a skillet over medium heat for about 3-5 minutes until golden and slightly crisp.
   Tip: Toasting enhances the bagel’s texture and flavor, preventing it from becoming soggy when adding toppings.
2. Spread the cream cheese. Use a butter knife to evenly spread 2 tablespoons (about 28g) of light cream cheese on each toasted bagel half. Make sure to cover the surface but avoid applying too thickly to keep the balance of flavors.
   Tip: If the 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 75 grams of smoked salmon slices evenly over the cream cheese on one of the bagel halves. Arrange the slices so they cover the surface without overlapping excessively.
   Tip: Use a fork or your fingers to gently separate the salmon slices for a nice presentation.
4. Top with capers and red onion. Sprinkle 1 teaspoon of rinsed capers evenly over the smoked salmon. Then add 2 tablespoons of thinly sliced red onion on top. These add a burst of tangy and sharp flavors that complement the salmon.
   Tip: Rinse the capers under cold water before using to reduce excess saltiness.
5. Assemble and serve. Place the other bagel half on top to form a sandwich. Press gently and cut the bagel in half if desired. Serve immediately to enjoy the fresh textures and flavors.
   Tip: Serve with a side of fresh greens or fruit for a complete meal.

Pro tips

• Use a serrated bread knife for cleanly slicing the bagel without squashing it.
• If you prefer, lightly warm the smoked salmon to enhance aroma but avoid cooking it.