Everyday Legends American pescatarian nut-free shellfish-free Brunch

Lox and Bagel

New York lox and bagel of cured salmon over a toasted bagel spread with cream cheese, finished with red onion, capers, dill, and a squeeze of lemon.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

0 minsCook

10 minsTotal

EasyLevel

🥤Bloody Mary 🥂Brut Champagne

520 Calories

28g Protein

20g Fat

52g Carbs

5g Sugar

3g Fiber

1240mg Sodium

65mg Chol

For 2 servings

smoked salmon (lox) 160g (5.6 oz)

bagels 2

cream cheese 120g (4.2 oz)

small red onion 0.5

capers 2 tbsp

fresh dill 10g (2 tbsp)

lemon 1

Slice both bagels in half and toast them until golden. Thinly slice the red onion and roughly chop the fresh dill for the top.

Spread the cream cheese thickly over all four toasted bagel halves. Drape the smoked salmon generously over the base halves.

Scatter the red onion, capers, and dill over each sandwich. Add a squeeze of lemon to each and serve open or closed.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.

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