ingredients:
6 bagels
1 small package smoked salmon
0.5 red onion, thinly sliced
1 lemon
2 teaspoons capers
1 teaspoon fresh dill
1 tub cream cheese
listening to: the beatles – come together
i had a moment when i first began putting this post together. after spending some time googling info on jewish cuisine, i now feel pretty solid in categorizing it as a traditional ashkenazic jewish dish. true, the term “lox” is more scandinavian in origin, but bagels with lox and schmear were really popularized in america by those of jewish origin. sorry to go nerd on you, but i needed to be sure. 
this is such a terrific meal of oxymorons. the flavors are simultaneously hearty and fresh. the fish is salty, smoky, and fabulous . . . the cream cheese mellows everything out and the onions spice it all up. the capers give it that final kick, and the lemon juice brings it all together. oh, and don’t get me started on the dill.
to toast or not to toast? i love a lightly toasted bagel. go too far, and you’ll be cutting the roof of your mouth with bread. a little bit of gold around the edges is my happy medium.
my personal choices in both bagels and cream cheese tend to be slightly health conscious: i go for whole wheat bagels and light cream cheese. i don’t feel that making these healthy decisions detracts from the deliciousness, so i’m happy to make those swaps.
this meal is ridiculously easy: slice your bagel in half. toast it. put a “schmear” of cream cheese on the bagel. now, top it with a few slices of smoked salmon, some slivers of red onion, a sprinkling of capers, and a dash of fresh dill.
for the final touch, i love to squeeze a few drops of fresh lemon juice onto the whole thing.
for breakfast, lunch, dinner or that much-needed snack, you can’t go wrong with this delicious dish!
bon appetit!
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