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Smoked Salmon Bagels with Garden Vegetable Cream Cheese

Assemble individual salmon bagels OR arrange everything on a large platter for self-serving. Use mini bagels for hors-d'oeuvres, Enjoy!
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

SMOKED SALMON BAGELS:

  • 4 bagels split in half & toasted
  • cream cheese or Garden Vegetable Cream Cheese (below)
  • 8 slices salmon lox or smoked salmon crumbled
  • capers drained
  • 1/2 English cucumber thinly sliced
  • 1 lg. tomato thinly sliced
  • 1 red onion thinly sliced
  • 1 lemon sliced into wedges
  • Cracked pepper to taste

GARDEN VEGETABLE CREAM CHEESE:

  • 2 (8 oz.) pkg. cream cheese room temperature
  • 2 T. minced scallions (white and green parts)
  • 2 T. minced carrot
  • 2 T. minced celery
  • 2 T. minced radish
  • 2-3 pinches kosher salt
  • 1 pinch finely ground black pepper

Instructions

  • SMOKED SALMON BAGELS: To assemble - Slice the bagels in half horizontally and toast. Spread 1 tablespoon of the vegetable cream cheese over each bagel half. Arrange salmon lox or smoked salmon over the cream cheese, top with capers, sliced cucumbers, tomatoes, red onion, a squeeze of lemon juice, and cracked pepper to taste. Serve open face.
  • GARDEN VEGETABLE CREAM CHEESE: Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.