I created a charcuterie-style Bagel Bar featuring silky smoked salmon, whipped cream cheese and crisp fresh veggies that showcases unexpected flavor pairings and pretty arrangements.

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I love building a lox bagel board because it’s basically charcuterie but for bagel toppings, and who doesn’t want that? Silky smoked salmon sits next to clouds of whipped cream cheese, laid out so people can pile, pair, and taste without any rules.

I arrange things so every bite feels like a tiny surprise, and someone always invents a combo that becomes the hit of the day. It’s made to bring friends together, perfect for a Bagel Bar or as a Brunch Spread, and honestly you’ll want to photograph it fast because first bites vanish in seconds.

Ingredients

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Bagels: chewy carbs, gives hearty fiber and energy, choose whole grain for more nutrition.
Smoked salmon: rich protein, omega-3 fats, savory-slightly salty, great for brain and heart.
Cream cheese: creamy source of fat and calcium, adds tang and silky mouthfeel to bagels.
Lemon: bright acidic zip, cuts richness, provides vitamin C and fresh tang.
Red onion: sharp bite, low calorie, adds crunch and mild sulfurous sweetness raw.
Avocado: creamy plant fats, fiber and potassium, balances saltiness with mellow buttery flavor.
Capers: tiny bursts of briny tang, low calorie, punchy flavor that brightens smoked salmon.
Cucumber: crisp, hydrating, adds freshness and mild sweetness, low calorie and crunchy contrast.

Ingredient Quantities

8 to 10 bagels assorted (plain everything sesame)

12 to 16 oz smoked salmon (lox)

16 oz cream cheese

1/4 cup heavy cream

2 lemons

1 medium red onion

1 pint cherry or grape tomatoes

1 large cucumber

6 to 8 radishes

2 ripe avocados

3 tablespoons capers

1/4 cup fresh dill

1/4 cup fresh chives

kosher salt and freshly ground black pepper

4 hard boiled eggs (optional)

How to Make this

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1. Make the whipped cream cheese: soften 16 oz cream cheese a little then beat with 1/4 cup heavy cream, zest and juice of 1 lemon, about half of the chopped dill and chives, and a pinch each of kosher salt and black pepper until light and spreadable; dont overbeat, it’s okay if it’s a little rustic.

2. Prep the salmon and bagels: arrange 12 to 16 oz smoked salmon in ribbons or loose slices on a plate and slice 8 to 10 bagels in half; toast or warm the bagel halves in a toaster or oven about 4 to 6 minutes until just crisp.

3. Thinly slice the red onion into rings and put them in cold water for 10 minutes to take the bite down, then drain well.

4. Halve the cherry tomatoes, thinly slice the cucumber and radishes, and slice the avocados after removing the pits; toss the avocado slices with a squeeze of the second lemon so they don’t brown.

5. Rinse 3 tablespoons capers and pat them dry, chop the remaining dill and chives for garnish, and season lightly with salt and pepper.

6. If using the 4 hard boiled eggs: place eggs in a pot, cover with cold water, bring to a boil then simmer 9 to 12 minutes, transfer to an ice bath, peel and quarter or slice; quick peel tip keep them in cold water and tap all over first.

7. Arrange the board: put the whipped cream cheese in a bowl near the center, place the smoked salmon beside it, then arrange bowls or piles of capers, onion, tomatoes, cucumber, radishes, avocado and eggs; tuck lemon wedges around the board.

8. Garnish and finish: scatter chopped dill and chives over the salmon and veggies, add a few extra capers, and season tomatoes and avocado with a little kosher salt and freshly ground black pepper.

9. Tell everyone how to assemble: spread a generous layer of whipped cream cheese on a warm bagel half, top with salmon, a squeeze of lemon, a few onion rings, capers and some tomato or cucumber, finish with herbs; its perfect for grazing and letting people build their own.

10. Storage and quick tips: keep leftover salmon and whipped cheese refrigerated and use within 2 days, bring bagels back to warm if needed, and dont worry about perfect slices the board should look inviting not precise.

Equipment Needed

1. Large mixing bowl, for the whipped cream cheese.
2. Electric hand mixer or a sturdy whisk, don’t overbeat.
3. Rubber spatula and a cream cheese knife or spreader.
4. Microplane zester and a small citrus juicer or reamer.
5. Cutting board.
6. Sharp chef’s knife and a paring knife for avocados and small trims.
7. Toaster or oven with a baking sheet or toaster oven to warm bagels.
8. Small bowls or ramekins for capers, onions, herbs, plus a large serving board or platter.
9. Saucepan, slotted spoon and a bowl for an ice bath if you’re making hard boiled eggs.

FAQ

Q: How many people will this Lox Bagel Board feed?

A: With 8 to 10 bagels and 12 to 16 oz of lox it usually serves about 8 to 10 people as a main brunch or 10 to 14 as part of a bigger spread. plan on roughly 1 bagel per person and 2 oz of salmon per person.

Q: Can I make anything ahead of time?

A: Yes. Whip the cream cheese with the 1/4 cup heavy cream, lemon zest, chopped dill and chives a day ahead. Slice onions, tomatoes, cucumber and hard boil eggs the night before. Keep lox chilled and assemble the board right before serving for best look and flavor.

Q: How do I keep the lox from drying out or getting warm?

A: Keep the lox in its package or wrapped in plastic on ice or in a shallow bowl of ice on the board. Dont leave it out more than 2 hours at room temp. Put smaller portions out and refill from the fridge as needed.

Q: Any quick tips for the cream cheese spread so it isnt stodgy?

A: Soften the cream cheese first then beat with the heavy cream until fluffy and spreadable. Add a squeeze of lemon, a pinch of salt and lots of fresh herbs. If its too thick add a splash more cream or lemon juice.

Q: What good swaps are there for dietary needs?

A: Use gluten free or bagel thins for low carb, dairy free cream cheese or cashew-based spread for vegan, or smoked trout or sliced cooked salmon if you cant find lox. For a vegetarian "lox" try thinly sliced marinated carrots.

Q: How should I store leftovers and how long will they last?

A: Store lox in the fridge and eat within 1 to 2 days. Cream cheese spread keeps 3 to 4 days refrigerated. Bagels last 2 to 3 days at room temp or longer in the freezer. Avocado should be added fresh, it wont keep well once cut.

Lox Bagel Board Recipe Substitutions and Variations

Smoked salmon (lox):
- Nova lox, same silky texture but milder smoke, great if you want less intense flavor
- Gravlax, cured with dill and sugar, no smoke so its citrusy bright notes stand out
- Smoked trout or smoked whitefish, flakier and often cheaper, still gives that smoky seafood vibe
Cream cheese:
- Whipped ricotta, lighter and slightly tangy, spreads super easy
- Labneh, thick strained yogurt, tangy and creamy for a fresher taste
- Mascarpone, richer and less tangy, nice if you want a luxe, buttery spread
Bagels:
- English muffins, toasty nooks and crannies hold toppings well
- Sliced baguette or crusty bread, crisp base good for sharing pieces
- Toasted sourdough or seeded rolls with everything seasoning, keeps the crunchy seasoning feel if you cant get bagels
Capers:
- Chopped cornichons or dill pickles, similar briny crunch and tang
- Chopped green olives, salty and briny with a different texture
- Lemon zest plus a pinch of salt, bright citrus note when you want less pickle-y bite

Pro Tips

1) Beat back a grainy or overwhipped cream cheese by folding in a spoonful of room temp cream cheese or a splash more cream, it smooths it right out and you wont waste it.

2) Use kitchen scissors to cut the smoked salmon into ribbons right before serving, scissors give better control than a knife and keep slices looking casual not perfect.

3) Keep wet items like tomatoes and capers in small bowls so they dont make bagels soggy, and if you want crisp bagels toast them and keep them warm in a low oven wrapped loosely in foil until guests start building.

4) Prevent avocado browning by tossing slices with lemon juice and keeping the pit in any unused halves, or press plastic wrap directly onto the cut surface and save avocado prep for last so it still looks fresh.

Lox Bagel Board Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created a charcuterie-style Bagel Bar featuring silky smoked salmon, whipped cream cheese and crisp fresh veggies that showcases unexpected flavor pairings and pretty arrangements.

Servings

servings

Calories

644

kcal

Equipment: 1. Large mixing bowl, for the whipped cream cheese.
2. Electric hand mixer or a sturdy whisk, don’t overbeat.
3. Rubber spatula and a cream cheese knife or spreader.
4. Microplane zester and a small citrus juicer or reamer.
5. Cutting board.
6. Sharp chef’s knife and a paring knife for avocados and small trims.
7. Toaster or oven with a baking sheet or toaster oven to warm bagels.
8. Small bowls or ramekins for capers, onions, herbs, plus a large serving board or platter.
9. Saucepan, slotted spoon and a bowl for an ice bath if you’re making hard boiled eggs.

Ingredients

8 to 10 bagels assorted (plain everything sesame)
12 to 16 oz smoked salmon (lox)
16 oz cream cheese
1/4 cup heavy cream
2 lemons
1 medium red onion
1 pint cherry or grape tomatoes
1 large cucumber
6 to 8 radishes
2 ripe avocados
3 tablespoons capers
1/4 cup fresh dill
1/4 cup fresh chives
kosher salt and freshly ground black pepper
4 hard boiled eggs (optional)

Directions

Make the whipped cream cheese: soften 16 oz cream cheese a little then beat with 1/4 cup heavy cream, zest and juice of 1 lemon, about half of the chopped dill and chives, and a pinch each of kosher salt and black pepper until light and spreadable; dont overbeat, it's okay if it's a little rustic.
Prep the salmon and bagels: arrange 12 to 16 oz smoked salmon in ribbons or loose slices on a plate and slice 8 to 10 bagels in half; toast or warm the bagel halves in a toaster or oven about 4 to 6 minutes until just crisp.
Thinly slice the red onion into rings and put them in cold water for 10 minutes to take the bite down, then drain well.
Halve the cherry tomatoes, thinly slice the cucumber and radishes, and slice the avocados after removing the pits; toss the avocado slices with a squeeze of the second lemon so they don't brown.
Rinse 3 tablespoons capers and pat them dry, chop the remaining dill and chives for garnish, and season lightly with salt and pepper.
If using the 4 hard boiled eggs: place eggs in a pot, cover with cold water, bring to a boil then simmer 9 to 12 minutes, transfer to an ice bath, peel and quarter or slice; quick peel tip keep them in cold water and tap all over first.
Arrange the board: put the whipped cream cheese in a bowl near the center, place the smoked salmon beside it, then arrange bowls or piles of capers, onion, tomatoes, cucumber, radishes, avocado and eggs; tuck lemon wedges around the board.
Garnish and finish: scatter chopped dill and chives over the salmon and veggies, add a few extra capers, and season tomatoes and avocado with a little kosher salt and freshly ground black pepper.
Tell everyone how to assemble: spread a generous layer of whipped cream cheese on a warm bagel half, top with salmon, a squeeze of lemon, a few onion rings, capers and some tomato or cucumber, finish with herbs; its perfect for grazing and letting people build their own.
Storage and quick tips: keep leftover salmon and whipped cheese refrigerated and use within 2 days, bring bagels back to warm if needed, and dont worry about perfect slices the board should look inviting not precise.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.