Bagel and Smoked Salmon Sandwiches
Published May 7, 1988
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 bagels
8 tablespoons cream cheese
4 tablespoons drained capers
¼ cup finely chopped dill
½ pound thin smoked salmon slices
4 slices red or Vidalia onions
Nutritional analysis per serving
79 grams carbs; 42 milligrams cholesterol; 537 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 5 grams fiber; 1119 milligrams sodium; 26 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the bagels through the center, sandwich fashion.
- Step 2
Toast the cut side of each bagel until golden brown.
- Step 3
Smear each bagel half with one tablespoon of cream cheese. Scatter equal amounts of capers and dill over four bagel halves. Press down lightly with a fork to make the capers and dill adhere.
- Step 4
Cover each smeared bagel half with equal portions of salmon slices. Cover each with one onion slice. Top each sandwich with a second bagel half and press.
Private Notes
Comments
Prefer scallion to red onion for a slightly milder flavor. Also add tomato.
I like to make a ‘caper’ sauce to pour over bagel /cream cheese / dill / salmon: Capers Small amount of caper brine from bottle 1 tablespoon olive oil Juice of 1/2 lemon 1 teaspoon Chalula Capers Mix and pour over rest of sandwich.
I like to make a ‘caper’ sauce to pour over bagel /cream cheese / dill / salmon: Capers Small amount of caper brine from bottle 1 tablespoon olive oil Juice of 1/2 lemon 1 teaspoon Chalula Capers Mix and pour over rest of sandwich.
Add three or more healthy dashes each of Worcestershire sauce and hot sauce. Use liberal amounts chopped scallions, chopped capers and dill
Substitute cream cheese for half of the Greek yogurt.