A classic New York brunch. Toasted bagel halves thickly schmeared with soft cream cheese and topped with red onion, capers, and cured salmon.
If you google bagels and lox you get all kinds of crazy recipes. I saw scallions, parsley, tomatoes, and cucumber sauce as ingredients. Some didn’t even have capers. These must have been other states’ versions.
Lox is salmon belly that’s been brined and salt-cured, never smoked.
The smallest of capers, which measures under 7mm, is considered “non-pareil.” The French translation is “has no equal.” Non-pareil capers are the best for flavor and texture.
You can make wonderful, buttery toasted bagels in a cast iron skillet. No need to clutter your counter with a toaster or toaster oven surrounded by crumbs. This is especially handy in a Tiny Kitchen.
EQUIPMENT: cast iron skillet, chef’s knife, cutting board
New York Bagels and Lox
Cuisine: AmericanDifficulty: Easy2
servings15
minutes10
minutesToasted bagel halves thickly schmeared with soft cream cheese and topped with red onion, capers, and cured salmon.
Ingredients
2 fresh bakery plain bagels, sliced in half
2 tablespoons organic unsalted butter
6 ounces cream cheese, softened
6 ounces lox
2 tablespoons capers, drained and chopped
2 slices thinly sliced red onion, cut in half
Directions
- Toasted bagels
- Place a 12″ cast iron skillet over medium-high heat. Add 1 tablespoon butter and swirl around the bottom of the skillet when melted. Add two slices of bagel, cut side down. Watch them carefully and flip over using a fish flipper when nicely browned. Let the top side get warm. Set aside on a paper towel.
- Toast the second slices of bagel with the remaining butter. Place all four slices of bagel on a wooden cutting board.
- Assemble the open-faced bagel sandwich
- Spread (schmear) the toasted bagel halves with cream cheese.
- Sprinkle on capers.
- Arrange the onion slices over.
- Top with lox.
- Serve immediately.
