Prep Time 10 minutes minutes
Cook Time 2 minutes minutes
Total Time 12 minutes minutes
Prepare the Herb Cream Cheese: In a small bowl, combine the softened cream cheese with dill, capers, garlic, a pinch of salt (don’t add too much since salmon is quite salty), and black pepper to taste. Mix well until all ingredients are evenly incorporated.
Toast the Bagels: Toast the halved bagels to your desired crispness in a toaster or a preheated oven at 350°F (180°C) for about 2 minutes or until golden brown.
Assemble the Bagels: Spread a generous layer of the herb cream cheese on each toasted bagel half.
Place cucumber ribbons on the cream cheese, followed by slices of avocado.
Layer on the smoked salmon, add the red onion, and top with a handful of leafy greens. Top with the other bagel half and serve.
- To slice the cucumbers, use a mandoline, or carefully slice ribbons using a vegetable peeler.
- Salad options include arugula, baby spinach, or mixed greens. Alfalfa sprouts are also something to try.
- Look for capers near the pickles in your grocery store, or near the Italian products.
- For even more flavor, serve these with a drizzle of my homemade dill mustard sauce and a squeeze of fresh lemon juice.
Calories: 549kcal | Carbohydrates: 65g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 1157mg | Potassium: 583mg | Fiber: 6g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg