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
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