Smoked salmon and bagel salad recipe

Name: Smoked salmon and bagel salad recipe
Prep time: 10 min
Total time: 10 min
Yield: 2 people
Ingredients: 2 cups Arugula or other greens; 4 Lox slices; 2 Lebanese cucumbers; 1 large tomato; ½ purple onion; 2 tablespoons capers; 2 bagels; ½ lemon; ¼ cup cream cheese; 1 tablespoon buttermilk; 1 tablespoon lemon juice; ½ teaspoon capers; ½ garlic clove; 1 ½ tablespoon everything but the bagel seasoning; 1 tablespoon olive oil; 2 tablespoons fresh dill; Salt and freshly ground black pepper

User Reviews

5.0

156 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
2 people
Course
Main Course, Appetizer
Cuisine
North American, Israeli

Smoked salmon and bagel salad recipe

Ethan Patterson

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This smoked salmon salad offers a delicious taste similar to the beloved cream cheese and lox bagel, but with much better nutritional value! Cucumber, dill, tomatoes and gluten free bagel chips are complemented with a drizzle of homemade cream cheese dressing. To make it low-carb friendly, just leave out the bagel chips. You can use either lox or smoked salmon for this salad recipe.

This recipe makes for 1 large salad for 2 people as a side, 3 people as an appetizer, or 1 very hungry person for lunch. Feel free to increase the quantities as needed - I usually give 2 slices of smoked salmon per person.

This lox salad is best served fresh.

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Ingredients

Servings

2 cups Arugula or other greens
4 Lox slices
2 Lebanese cucumbers sliced thinly
1 large tomato sliced thinly
½ purple onion slivered
2 tablespoons capers
2 bagels
½ lemon sliced
¼ cup cream cheese softened
1 tablespoon buttermilk plus more for thinning
1 tablespoon lemon juice
½ teaspoon capers
½ garlic clove minced
1 ½ tablespoon everything but the bagel seasoning or 1 teaspoon poppy seeds and 1 teaspoon sesame seeds
1 tablespoon olive oil
2 tablespoons fresh dill
Salt and freshly ground black pepper to taste, optional

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Instructions

Cut the bagels in half. Subsequently, divide each bagel into individual segments of around 1-inch wide. Place the bagel pieces in an oven preheated to grill or broil mode and toast until they become golden brown - be sure to keep a close eye on them as this may take up to 2 minutes and you don't want them to burn.
Put the cream cheese and buttermilk in a blender or food processor and mix until smooth. Subsequently, add in the lemon juice, 1 ½ tablespoons of capers, chives, garlic, and 1 tablespoon of everything but the bagel seasoning (sub for a mix of sesame seeds and poppy seeds); pulse until all ingredients are blended together. Afterwards, slowly stream in the olive oil while blending to create an emulsion. Keep stirring until the vinaigrette has a glossy, creamy texture.
If needed, whisk in more buttermilk to make the sauce thinner. Transfer sauce to a jar, cover and refrigerate. Salad dressing will keep in the refrigerator for up to one week.
Layer a large platter or bowl with greens. Top with thinly cut tomatoes, cucumbers and onions. Then, spread thin slices of smoked salmon. Generously drizzle salad with cream cheese vinaigrette and top it with dill and leftover capers. Finally, sprinkle remaining everything but the bagel seasoning (you can sub it for sesame seeds and poppy seeds). Season with salt and pepper if desired over the salad and toss.

Equipments used:

Notes

You can use either lox or smoked salmon for this salad recipe. This recipe makes for 1 large salad for 2 people as a side, 3 people as an appetizer, or 1 very hungry person for lunch. Feel free to increase the quantities as needed - I usually give 2 slices of smoked salmon per person.