I set up a jewel-bright Bagel Bar centered on smoked salmon, scattering vibrant toppings and surprising condiments because I couldn’t resist seeing which playful combinations would sing.

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I love setting up a spread where everyone gets to play chef and make their own perfect bite. Piles of cold smoked salmon sit next to bowls of plain cream cheese and a scatter of colorful toppings so each person can mix sweet, salty or bright however they want.

I never plan exact combos, I just watch people get creative, stacking slices, folding salmon into little roses, or smearing cream cheese sloppy and proud. It becomes this noisy, slightly messy moment that always tastes way better than I expected.

Call it my favorite Bagel Bar trick for dinner parties.

Ingredients

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Bagels: dense carbs, moderate fiber, filling base that soaks up toppings, slightly chewy.
Smoked salmon: rich in protein and omega 3s, savory, slightly salty and very elegant.
Cream cheese: creamy fat, adds tang and richness, low fiber but great mouthfeel, spreads easy.
Avocado: lots of healthy fats, fiber and potassium, makes things silky and mildly nutty.
Capers: tiny, punchy, bring briny tang and some sodium, great contrast to creamy.
Pickled red onions: sweet, sour, crunchy, add acidity, low calories but big flavor pop.
Cherry tomatoes: juicy, vitamin C rich, light sweetness, balances salt from fish and capers.

Ingredient Quantities

12 assorted bagels (plain, everything, sesame), room temp

2 lb (900 g) cold smoked salmon, thinly sliced

16 oz (450 g) plain cream cheese

8 oz (225 g) flavored or chive cream cheese

8 oz (225 g) unsalted butter, softened

1 small jar capers (about 4 oz / 115 g)

8 oz jar pickled red onions

1 large red onion thinly sliced

2 pints cherry tomatoes halved

1 large English cucumber thinly sliced

2–3 ripe avocados sliced (about 2 cups)

6 large hard cooked eggs peeled and sliced

1 bunch fresh dill roughly chopped

1 bunch fresh chives snipped

3 lemons cut into wedges

Everything bagel seasoning or sesame seeds, small bowl

Flaky sea salt and freshly ground black pepper, to taste

Extra virgin olive oil, small drizzle bowl

How to Make this

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1. Slice each bagel in half and arrange the 12 room temp halves on a large board or platter so people can grab them easily.

2. Put the 16 oz plain cream cheese and the 8 oz flavored/chive cream cheese in two shallow bowls, and the 8 oz softened butter in a third bowl so guests can choose a spread. Add a small pinch of flaky sea salt and freshly ground black pepper to the plain cream cheese if you like it brighter.

3. Fan the 2 lb cold smoked salmon on a chilled platter, leaving space for a small bowl of capers and the jar of pickled red onions nearby. Lay the thinly sliced large red onion in a separate pile for those who want extra bite.

4. Halve the 2 pints cherry tomatoes and toss them lightly in the small bowl with extra virgin olive oil, then season with flaky salt and pepper; place the tomatoes in a bowl on the board.

5. Thinly slice the large English cucumber and arrange in a neat pile. Slice the 2 to 3 ripe avocados and immediately squeeze a few lemon wedges over them to slow browning, then season with a little flaky salt.

6. Peel and slice the 6 hard cooked eggs and put them on a small plate, ready to be added to bagels.

7. Roughly chop the fresh dill and snip the chives, put each in its own small bowl so guests can sprinkle as much as they want; also put the Everything bagel seasoning or sesame seeds in a tiny bowl for finishing.

8. Put the jar of capers, the pickled red onions, lemon wedges, and a tiny bowl with an extra drizzle of olive oil on the board so everything is within reach.

9. Give a quick assembling suggestion card or tell guests: spread butter or your choice of cream cheese on a bagel, top with smoked salmon, then add red onions or pickled onions, capers, cucumber, tomato, sliced avocado or egg, finish with dill, chives, a squeeze of lemon, a dusting of everything seasoning or sesame seeds, and a final pinch of flaky salt and pepper.

10. Keep replenishing bowls as needed, and encourage everyone to mix and match combinations, some will love plain cream cheese with capers, others will go all-in with egg and avocado, just let them experiment and enjoy.

Equipment Needed

1. Large wooden board or platter big enough for the 12 bagel halves and a chilled spot for the smoked salmon, you’ll want it easy to grab from.
2. Serrated bread knife for bagels and a sharp chef’s knife for cucumbers, onions, tomatoes and avocado.
3. Two cutting boards (one for fish) to avoid cross contamination.
4. Several small shallow bowls for the cream cheeses, butter, capers, pickled onions, herbs and seasonings.
5. Spreading knives or butter knives plus a few small spoons for the capers and pickles.
6. Tongs and a pair of serving forks to lift salmon, tomatoes and bagel halves.
7. Egg slicer or a sharp paring knife for the hard cooked eggs.
8. Small citrus reamer or juicer and a tiny bowl for extra virgin olive oil for drizzling and lemon wedges.

FAQ

How long can I leave the bagel bar out?

Perishables like smoked salmon, cream cheese and eggs should not sit out more than 2 hours at room temp, 1 hour if it's hotter than 90°F. Keep platters on bowls of ice and swap or refrigerate leftovers right away.

Can I prep stuff ahead of time?

Yes. Hard eggs, pickled onions, chopped herbs and flavored cream cheese can be made 1 to 3 days ahead. Slice cucumbers and tomatoes same day if you can, and keep the salmon refrigerated until just before serving. Bagels are best the day of or warmed briefly.

How many bagels should I plan per guest?

A good rule is 1 whole bagel per person for a light brunch, 1.5 for hungry people. Twelve bagels will generally feed about 12 to 18 folks depending on appetite and other food on the menu.

What are good swaps for people who dont eat fish?

Offer smoked trout or sliced turkey for non fish eaters, or go vegetarian with hummus, roasted peppers, marinated mushrooms and extra sliced egg and avocado. Label items so guests with allergies know whats what.

How do I keep the salmon cold and looking fresh on the buffet?

Serve the salmon on a chilled platter over a shallow bed of ice, or place the serving dish on an ice tray. Keep portions small and refill from the fridge often, cover with plastic until serving time to prevent drying out.

Can I freeze leftovers?

Bagels freeze great for up to 3 months if wrapped well. Smoked salmon and hard cooked eggs dont freeze or reheat well, and cream cheese changes texture after freezing, so it's best to eat those within a few days.

Smoked Salmon & Bagel Bar Recipe Substitutions and Variations

Cold smoked salmon:
- Gravlax (cured salmon) for a similar silky texture and a bit more dill flavor
- Smoked trout or smoked arctic char, same smoky notes but often cheaper
- Smoked tofu slices for a vegetarian swap, toss with lemon and soy to boost flavor
- Cooked shrimp or lump crab for a shellfish option that still feels special
Plain cream cheese:
- Whipped ricotta, lighter and still creamy
- Mascarpone for a richer, slightly sweeter spread
- Labneh or thick Greek yogurt if you want tang and lower fat
- Soft goat cheese for a tangier, more assertive bite
Assorted bagels:
- Toasted English muffins or sliced brioche for a softer, less chewy base
- Mini croissants for a buttery, flaky alternative
- Gluten free bagels or dense whole grain bread for special diets
- If you dont have everything bagels, use plain and sprinkle everything bagel seasoning on top
Capers or pickled red onions:
- Chopped cornichons or dill pickles for tang and crunch
- Chopped green olives for briny depth
- Quick-pickled shallots or red cabbage if you want a similar vinegary punch
- Lemon zest plus flaky salt when you need bright citrus instead of brine

Pro Tips

– Keep the salmon cold. Put it on a chilled platter or a shallow bed of ice and only put out small portions at a time so the rest stays fresh. Guests can refill from the fridge, saves waste and keeps everything tasting bright.

– Treat the spreads like a salon for flavors. Whip the cream cheeses and softened butter together until silky, and fold in a little lemon zest or chopped chives if you want an extra pop. Smooth spreads mean less ripping of bagels and cleaner assembly.

– Protect the avocados. Slice them last minute if you can, but if not squeeze lemon over the slices, press plastic wrap right onto the surface, and leave the pit in any halves you’re holding back. Works way better than hoping they wont brown.

– Portion the punchy stuff into tiny bowls. Capers, pickled onion, raw red onion, and everything-seasoning should be optional add-ons so people control salt and tang. Also toast a few bagels for texture contrast, some folks love a crisp base.

Smoked Salmon & Bagel Bar Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I set up a jewel-bright Bagel Bar centered on smoked salmon, scattering vibrant toppings and surprising condiments because I couldn’t resist seeing which playful combinations would sing.

Servings

servings

Calories

814

kcal

Equipment: 1. Large wooden board or platter big enough for the 12 bagel halves and a chilled spot for the smoked salmon, you’ll want it easy to grab from.
2. Serrated bread knife for bagels and a sharp chef’s knife for cucumbers, onions, tomatoes and avocado.
3. Two cutting boards (one for fish) to avoid cross contamination.
4. Several small shallow bowls for the cream cheeses, butter, capers, pickled onions, herbs and seasonings.
5. Spreading knives or butter knives plus a few small spoons for the capers and pickles.
6. Tongs and a pair of serving forks to lift salmon, tomatoes and bagel halves.
7. Egg slicer or a sharp paring knife for the hard cooked eggs.
8. Small citrus reamer or juicer and a tiny bowl for extra virgin olive oil for drizzling and lemon wedges.

Ingredients

12 assorted bagels (plain, everything, sesame), room temp
2 lb (900 g) cold smoked salmon, thinly sliced
16 oz (450 g) plain cream cheese
8 oz (225 g) flavored or chive cream cheese
8 oz (225 g) unsalted butter, softened
1 small jar capers (about 4 oz / 115 g)
8 oz jar pickled red onions
1 large red onion thinly sliced
2 pints cherry tomatoes halved
1 large English cucumber thinly sliced
2–3 ripe avocados sliced (about 2 cups)
6 large hard cooked eggs peeled and sliced
1 bunch fresh dill roughly chopped
1 bunch fresh chives snipped
3 lemons cut into wedges
Everything bagel seasoning or sesame seeds, small bowl
Flaky sea salt and freshly ground black pepper, to taste
Extra virgin olive oil, small drizzle bowl

Directions

Slice each bagel in half and arrange the 12 room temp halves on a large board or platter so people can grab them easily.
Put the 16 oz plain cream cheese and the 8 oz flavored/chive cream cheese in two shallow bowls, and the 8 oz softened butter in a third bowl so guests can choose a spread. Add a small pinch of flaky sea salt and freshly ground black pepper to the plain cream cheese if you like it brighter.
Fan the 2 lb cold smoked salmon on a chilled platter, leaving space for a small bowl of capers and the jar of pickled red onions nearby. Lay the thinly sliced large red onion in a separate pile for those who want extra bite.
Halve the 2 pints cherry tomatoes and toss them lightly in the small bowl with extra virgin olive oil, then season with flaky salt and pepper; place the tomatoes in a bowl on the board.
Thinly slice the large English cucumber and arrange in a neat pile. Slice the 2 to 3 ripe avocados and immediately squeeze a few lemon wedges over them to slow browning, then season with a little flaky salt.
Peel and slice the 6 hard cooked eggs and put them on a small plate, ready to be added to bagels.
Roughly chop the fresh dill and snip the chives, put each in its own small bowl so guests can sprinkle as much as they want; also put the Everything bagel seasoning or sesame seeds in a tiny bowl for finishing.
Put the jar of capers, the pickled red onions, lemon wedges, and a tiny bowl with an extra drizzle of olive oil on the board so everything is within reach.
Give a quick assembling suggestion card or tell guests: spread butter or your choice of cream cheese on a bagel, top with smoked salmon, then add red onions or pickled onions, capers, cucumber, tomato, sliced avocado or egg, finish with dill, chives, a squeeze of lemon, a dusting of everything seasoning or sesame seeds, and a final pinch of flaky salt and pepper.
Keep replenishing bowls as needed, and encourage everyone to mix and match combinations, some will love plain cream cheese with capers, others will go all-in with egg and avocado, just let them experiment and enjoy.

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.