Smoked Salmon Filling

Preparation info

  • Difficulty


  • Makes


    bagels each

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About


For the smoked salmon filling

  • 4 poppy seed bagels
  • 4 tbsp butter, softened
  • 4 sprigs dill
  • 1 small red onion
  • 160 g (5¾ oz/2/3 cup) cream cheese
  • Horseradish, finely-grated, to taste
  • Salt, pepper
  • 2 dashes lemon juice
  • 4 slices smoked salmon
  • 4 leaves iceberg lettuce


Slice poppy seed bagels horizontally and spread each half with butter. Heat a large frying pan and briefly toast the cut, buttered sides of the bagels.

Rinse the dill, shake off excess water and chop finely. Peel and finely dice the onion. Stir the chopped dill, diced onion and horseradish into the cream cheese to combine. Season the mixture with salt, pepper and lemon juice.

Top the bagel bottoms with 1 slice smoked salmon and a lettuce leaf each. Generously spread the top halves with the cream cheese mixture and assemble the two halves.