Mini Bagels with Cream Cheese and Smoked Salmon
Halved mini bagels layered with smooth cream cheese, draped with silky smoked salmon, and finished with crisp cucumber ribbons and a scatter of briny capers or fresh dill. Each bite balances creamy, salty, and bright — a protein-rich snack or light meal that feels elegant but comes together in minutes. Perfect for breakfast, brunch, or any time you want something satisfying and a little bit fancy.
By TasteBuds
Recipe details
- Yield
- 4 people
- Prep time
- 15 minutes
- Cook time
- 3 minutes
- Total time
- 15 minutes
Ingredients
- 8 mini bagels Mini bagels, halved horizontally
- 8 oz Cream cheese, softened
- 6 oz Smoked salmon, thinly sliced
- 1 medium Cucumber
- 2 tbsp Capers, drained (or 2 tbsp fresh dill, chopped)
- to taste Black pepper, freshly ground (optional)
Instructions
- Slice 1 medium cucumber lengthwise into thin ribbons using a vegetable peeler, stopping before you hit the seedy core.
- Halve 8 mini bagels horizontally and lightly toast them in the toaster or under the broiler until just golden and warm, about 2–3 minutes.
- Spread a generous layer of 8 oz softened cream cheese (about 1 tablespoon per bagel half) over each toasted bagel half.
- Drape 6 oz thinly sliced smoked salmon over the cream cheese, folding or bunching it lightly so it sits in waves rather than lying flat.
- Top each bagel with a few cucumber ribbons, then scatter 2 tbsp drained capers (or 2 tbsp fresh dill, chopped) over the top.
- Finish with a few grinds of black pepper if you like, then arrange on a platter and serve right away.