Smoked Salmon Bagel With Grated Cheese

A smoked salmon bagel usually comes with cream cheese and stops there.

This one adds grated cheese as well, which makes it a little more filling and gives you the choice of eating it cold or warming it just enough for the cheese to melt.

It takes about 10 minutes from start to finish, so it works for breakfast, lunch, or the point in the afternoon when you realize coffee was not a meal. Add red onion, tomato, and a handful of arugula or watercress if you want something fresh and crunchy.

Ingredients You’ll Need

1 bagel: Plain and everything bagels both work, so use whichever you prefer.
2 ounces smoked salmon: Divide it between the two bagel halves.
2 tablespoons cream cheese: Use about 1 tablespoon per half, or add more to taste.
½ cup grated cheese: Mozzarella melts well, but you can use another cheese you like.
⅓ small red onion, optional: Slice it very thinly so it doesn’t overpower the salmon.
Watercress or arugula, optional: Adds freshness and a slightly peppery flavor.
½ tomato, optional: Slice it thinly and blot away extra moisture if needed.

How to Make a Smoked Salmon Bagel

1. Toast the Bagel

Slice the bagel in half and toast it until golden brown. You can use a toaster or place the halves under the broiler.

A properly toasted bagel holds up better under the cream cheese and toppings. Keep an eye on it under the broiler because the difference between golden and burned can be about thirty seconds.

2. Soften the Cream Cheese

Take the cream cheese out of the refrigerator while the bagel is toasting.

Even a few minutes at room temperature makes it easier to spread. Cold cream cheese can tear at the surface of a hot bagel and send crumbs everywhere.

3. Spread the Cream Cheese

Spread the cream cheese over both toasted halves. Use about 1 tablespoon on each side or add a little more if you want a thicker layer.

Spreading it while the bagel is still warm helps it soften without becoming completely runny.

4. Add the Smoked Salmon

Arrange the smoked salmon over the cream cheese, dividing it evenly between both halves.

Fold the slices rather than laying them completely flat. This gives the bagel a better texture and keeps the salmon from sliding out in one piece when you take a bite.

5. Sprinkle on the Cheese

Add the grated cheese over the smoked salmon.

You can leave it as it is or warm the bagel for 30 seconds to 1 minute if you want the cheese to melt. The original method uses a microwave, though you can also place the open bagel briefly under the broiler. Watch it closely so the cheese melts without overcooking the salmon or burning the bagel.

6. Add the Fresh Toppings

Layer on the thinly sliced red onion, watercress or arugula, and tomato if you’re using them.

If you warmed the cheese, add the greens and tomato afterward. They’ll stay fresh instead of wilting on the hot bagel.

7. Serve

You can eat the two halves open-faced or close them together to make a sandwich.

Serve straight away while the bagel is still crisp.

What Cheese Goes With Smoked Salmon?

Mozzarella is a good choice when you want a mild cheese that melts without taking over the whole bagel.

Cheddar gives the sandwich a stronger flavor, while Gouda adds a slightly sweet, creamy note. A mild Swiss cheese can also work.

I’d avoid using too many strong ingredients at once. If you choose a sharp cheese, keep the onion and other toppings light so the smoked salmon doesn’t get lost.

Tips for a Better Salmon Bagel

Toast the bagel until the cut surface is crisp but the middle still has some chew. If it gets too hard, the filling will squeeze out every time you bite into it.

Slice the onion as thinly as possible. Soaking the slices briefly in cold water can soften their sharp flavor; drain and pat them dry before adding them.

Tomatoes can make a bagel soggy, especially if they’re very juicy. Blot the slices with a paper towel before putting them on the sandwich.

If you plan to melt the grated cheese, warm the bagel before adding the greens and tomato.

Easy Variations

Add a few capers for a salty bite or squeeze a little lemon juice over the smoked salmon before adding the cheese.

Fresh dill also works well with both salmon and cream cheese. You can scatter it over the salmon or mix it into the cream cheese first.

For extra crunch, add cucumber slices in place of the tomato. If you don’t want grated cheese, leave it out and make the more familiar smoked salmon and cream cheese bagel.

Can You Make It Ahead?

This bagel is best assembled just before eating. Once the cream cheese, salmon, and tomato sit on the bread, the toasted surface begins to soften.

You can prepare the ingredients ahead by slicing the onion and tomato, washing the greens, and portioning the salmon. Keep everything refrigerated, then toast and assemble the bagel when you’re ready to eat.

What to Serve With It

For breakfast or brunch, serve it with fresh fruit, sliced cucumber, or a simple green salad.

At lunch, add a bowl of soup, a handful of chips, or roasted potatoes. Since the bagel already includes salmon, cream cheese, and grated cheese, it doesn’t need much on the side.