4bagelsany kind, or gluten-free bagels; I like Canyon Bakehouse Gluten Free Bagels
4ouncessmoked salmon
8ouncescream cheeseor plant-based cream cheese for dairy-free
½cucumber
¼smallred onion
4tablespoonscapers
dashsea saltoptional, to taste
dashfreshly ground black pepperoptional, to taste
Instructions
Prep: Thinly slice the cucumbers and red onion. Slice and toast the bagels.
Assemble: Spread about a tablespoon of cream cheese on each bagel half, followed by a slice of smoked salmon, a few cucumber and red onion slices and some capers. Season with salt and pepper if desired.
Enjoy: Serve immediately, end enjoy!
Notes
Entertaining: Bagels and toppings can be presented on a large platter with utensils so that guests can assemble their own lox and bagel sandwiches.Storage: Assembled bagels and lox are best eaten immediately but could be stored in the fridge or a chilled lunch box for a few hours.