Smoked Salmon Bagels

Smoked salmon is a blanket term for any salmon: wild, farmed, fillet, steak, cured with hot or cold smoke. Lox is salmon cured in a salt-sugar rub or brine but not actually smoked/cooked, which makes it smoked salmon. Authentic lox is made from only the belly portion of the salmon – the richest, fattiest and most succulent portion and traditionally from Pacific salmon (Food Republic and The Kitchn)
I got this idea from B since he loves going to a bagel shop near his school. He hates paying $12+ for tiny sandwiches like these since can make them himself much cheaper. B basically lives at Costco. I don’t know how Costco membership can be worth it for one person, but given how much he eats (2 gallons of milk a week! crate of oranges and avocados! trays and trays of salmon!), it works for him.
B is visiting me now and took me there to Costco where we somehow bought nearly $200 worth of groceries. That’s how much I spend in a whole month, so the price tag was a little eye popping for me, but it will last a long while at least.

Smoked Salmon Bagels


4 bagels
8 Tbsps cream cheese
1/2 pound thin smoked salmon slices
lemon juice (optional)
1 avocado, sliced
1/2 red onion, sliced

Slice the bagels in half and toast each side until golden brown.

Smear each bagel half with cream cheese. Add smoked salmon slices and squeeze lemon for additional flavoring if desired. Add avocado and onion slices.

Top each sandwich with a second bagel half and press.

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One Comment

  1. I used the Arnold brand multi grain sandwhich thins. Very healthy!

    And for the record Natticakes makes it seems as if I am some sort of animal that has a voracious appetite. I am here to say that I indeed do! Rawr!