Bagels and Lox

I have a thing for breakfast sandwiches (see my love story to the Bacon, Egg and Cheese) and as a Jew born in Queens, it’s hard not to get obsessive about a bagel and lox. Unlike many, I am not super opinionated or judgmental about toppings, spreads, etc. The following recipe is simply the way I top my bagel when presented with an appetizing platter. The only thing I’d say is an absolute must is some form of allium, whether that be sliced onion on top or scallion cream cheese. To me, that onion-y bite is a crucial part of the bagel and lox flavor profile.

Though you can almost always find scallion cream cheese, I included a mini recipe that adds a bit of herbaceousness thanks to fresh dill, which we all know pairs beautifully with salmon. If you really want some major cred for creating a truly Jewish bagel and lox, you’d swap the cream cheese for salty, smoky whitefish salad. It ups the umami and fish factor for a hearty and next level bagel sandwich.

Let us know how you like your bagel and lox in the comments below!