Light Cream Cheese & Salmon Bagel

This is the classic New York deli bagel, slimmed down and built at home in 5 minutes. Light cream cheese cuts the calories without sacrificing the silky base layer that holds the rest of the sandwich together. The smoked salmon, or lox, is the star, so don’t skimp on quality. A thinly sliced cold-smoked salmon makes the difference between deli-quality and disappointment.

Toasting the bagel is essential. Untoasted bagels turn gummy under the wet weight of cream cheese and tomato. A proper toast creates a slight crunch on the cut sides that contrasts beautifully with the soft cream cheese and silken salmon.

Capers and thin slices of red onion provide the briny, sharp counterpoint that defines this sandwich. Rinse the capers first to remove excess salt. Red onion should be sliced paper-thin so it adds flavor without overwhelming bite.

Kitchen Tips

• Slice the red onion as thin as you possibly can. A mandoline works best. Thick slices dominate the sandwich.
• Use a heavy ripe tomato cut into thin slices. Pat dry with a paper towel to prevent the bread from sogging.
• For an extra touch, top with chopped fresh dill or a squeeze of lemon juice before closing the sandwich.

Variations

• Swap regular cream cheese for whipped cream cheese or a vegetable-flavored variety.
• Use a pumpernickel or everything bagel for more pronounced flavor.
• Add a few thin slices of cucumber or peppery arugula for crunch and pepper notes.