Thursday, November 6

Bagel With The Works

A loaded bagel, complete with homemade schmear, fried capers, and smoked salmon


Bagel with lox and fried capers


It used to be, back when every weekend was a party and a blur, that my favorite bagel was a heavy breakfast sandwich full of sausage or bacon and eggs and cheese. And not that those bagel sandwiches aren't delicious, but now my favorite bagel is a little more refined. My ultimate loaded bagel has homemade scallion cream cheese, buttery smoked salmon, salty fried capers, and thinly sliced red onion. I love the idea of making all the components separately and serving them as a bagel bar buffet for guests. It's low-maintenance and equally suited for an early morning football game or a ladies' brunch.


Related Recipes:
- Smoked Salmon Tartines with Fried Capers
- Giant Potato Pancake with Smoked Salmon & Greens
- Bacon, Egg, & Cheese Breakfast Sandwiches


Bagel with Lox, Scallion Cream Cheese, Fried Capers, & Onion:
For Scallion Cream Cheese Schmear
  • Combine 8 oz. softened cream cheese with 3 minced scallions and a pinch of salt and stir to combine.
For Fried Capers
  • Drain, rinse, and completely dry 1/4 c. capers.
  • Meanwhile, heat 1/4 c. canola oil in a small skillet.
  • Working in two batches, carefully add the capers to the oil and cook for 30-60 seconds, or until the capers are crispy and open up like a flower bud.
  • Drain the capers on a paper towel until ready to use.
For Bagel Bar and Assembly
  • Halve and toast 4 bagels.
  • Lay out 1 lb. thinly-sliced smoked salmon.
  • Thinly slice 1/2 red onion.
  • Spread bagels with schmear and desired toppings.

Serves four
*Or chives.