Smoked Salmon And Cream Cheese Bagel Plates

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Fish · pescatarian, high-protein

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Ingredients

• 2 plain bagels
• 4 oz cream cheese, softened
• 4 oz cold-smoked salmon
• 2 eggs
• 1 red onion, sliced paper thin
• 1 large tomato, sliced
• 1 cucumber, sliced
• 1 tbsp capers, drained
• 1 tbsp fresh dill, chopped
• 1 lemon
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Lower the eggs into boiling water and cook 10 minutes for firm yolks, then chill in ice water 2 minutes and peel under running water.
2. Stir the dill, the zest of the lemon and plenty of black pepper into the cream cheese until it spreads easily.
3. Split and toast the bagels until the cut sides are crisp and lightly browned, about 3 minutes.
4. Spread the herbed cream cheese thickly on all four halves, right to the edges.
5. Drape the salmon over the cream cheese in loose folds, then add tomato, cucumber, onion and capers.
6. Quarter the eggs onto the plates, squeeze lemon over everything, and finish with more pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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