Chopped Salmon Bagel
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This bagel is like the viral chopped Italian sub sandwich originally from Farmer in the Deli in Brooklyn, NY but with the elements from my favorite bagel and lox. All the ingredients are chopped together and scraped onto a toasted and buttered everything bagel. While it may look a bit messy from the outside, the benefit of this is you get every delicious flavor of each element in every bite. Plus when you think of it it’s really just like a tuna salad sandwich. It takes minimal prep time so you can make these for your next brunch or to quickly take your breakfast on the go.
Chopped Salmon Bagel
Table of contents
Key Ingredients in This Recipe
- Cream cheese – While I typically prefer regular cream cheese, I like whipped cream cheese for this recipe because the light and fluffy texture makes it much easier to chop and combine with the other ingredients without making a mess.
- Salmon – I add smoked salmon, rather than lox, for some added smokey flavor. Lox is only cured while smoked salmon is both cured then cold smoked. While regular smoked salmon tastes great, I also love the pastrami smoked salmon from Russ & Daughters in NY or Wexler’s Deli in Santa Monica, CA.
- Dill – Dill is a classic pairing for smoked salmon and adds an herby flavor to the sandwich. I only use a little so it doesn’t overpower the other flavors.
- Chives – In addition to dill, I like the subtle flavor of chives in the cream cheese.
- Capers – Capers have a tangy, salty flavor. The edible part of the caper plant is the immature flower buds, which are typically served pickled. In this case I recommend using nonpareils, the smallest capers, packed in oil or water for the best flavor.
- Onion – Thinly sliced red onion is quickly soaked in water to dull the flavor to keep it from overpowering the other ingredients.
- Bagel – I love “everything” bagels covered in a combination of poppy seeds, sesame seeds, dried garlic, dried onion and salt – although any bagel can be used for this sandwich.
- Lemon – A bit of lemon juice and zest adds some acidity and brightens the sandwich filling.
How to Make a Chopped Salmon Bagel
Step1: Toast bagel.
Toast the bagel and spread butter over each side.
Step 2: Pile ingredients on cutting board.
Add the cream cheese onto a cutting board and top with the salmon, cucumber, capers, red onion, dill, chives, and lemon zest. Season with salt.
Step 3: Chop ingredients.
Use a sharp chef knife to chop the mixture into small pieces until it’s thoroughly mixed together.
Step 4: Pile onto bagel.
Spread the mixture evenly on a bagel and close to create a sandwich. Cut in half and serve.
Tips and Tricks for This Recipe
Swaps and substitutions
- The lox can be swapped for another favorite smoked fish like whitefish for a whitefish salad bagel sandwich.
- Add a luxurious twist by including caviar or salmon roe.
- If desired, add slices of ripe avocado for a fresh and creamy element.
- Try adding veggies like diced bell pepper or cherry tomatoes for added texture.
How to prep this recipe in advance
Though it’s best fresh, the ingredients can be chopped and stored refrigerated for up to 3 hours before serving. Add the filling to the toasted bagel just before serving.
Other Recipes to Try
If you enjoy this chopped salmon bagel, give these recipes a try:
Chopped Salmon Bagel
Ingredients:
- 1 everything bagel, halved lengthwise
- 2 tablespoons unsalted butter
- ½ cup whipped cream cheese
- 2 ounces smoked salmon
- ½ cups sliced Persian cucumber
- 1 teaspoon non-pareil capers
- ¼ cup thinly sliced red onion
- 2 sprigs fresh dill
- 1 teaspoon chopped chives
- ½ teaspoon lemon zest
- Flake sea salt, as needed
Instructions:
- Toast the bagel and spread butter over each side.
- Add the cream cheese onto a cutting board and top with the salmon, cucumber, capers, red onion, dill, chives, and lemon zest. Season with salt.
- Use a sharp chef knife to chop the mixture into small pieces until it's thoroughly mixed together.
- Spread the mixture evenly on a bagel and close to create a sandwich. Cut in half and serve.
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