Thinly slice the cucumber and onion, then chop the dill. If preferred, slice in two and toast your bagel.
Gather your lox, cream cheese, toppings, and bagel, and assemble. Slather the open faces of the bagel with cream cheese. Arrange the cucumbers on top, then layer over the lox. Add a few slices of onion, then sprinkle the dill and capers, then squeeze over some lemon juice.
You can serve the lox bagel open, or place the second, cream-cheese-covered half over the top and serve sandwich-style. One bagel will make two halves or one whole bagel sandwich.Bagels and lox can last in the fridge for up to a day but are best enjoyed immediately. Make sure it's tightly wrapped to stop it from getting soggy.
Serve bagels and lox as part of a bagel bar for Sunday brunch. Offer savory or sweet toppings alongside lox, smoked salmon, and cream cheese. For example, add cured meats, cheese, eggs, tomato slices, radish, other veggies, avocado, flavored cream cheese, other spreads, Everything Bagel seasoning, sesame or poppy seeds, peanut butter, jam, berries, cinnamon sugar, and honey.Optional add-in and variations: Customize your lox and bagel to your liking. Here are some suggestions:
Use deli pickles instead of cucumber.
Plain cream cheese is best for this sandwich but use flavored if preferred.
Instead of red onion, you can use white onion, spring onion, scallions, or chives.
Use your preferred fresh herbs instead of dill. Or use dried herbs.
Instead of capers, you can use kalamata olives, caviar, or deli pickles.
Check the blog post for more tips and serving suggestions.