On my last trip to New York, I stopped at Russ & Daughters for a bagel sandwich. I didn't know the "right way" to order it — I felt anxious and shy with a serious fear of missing out — so I asked the kind man at the counter to make it the way he liked. My prize was heavy, loaded with chive cream cheese, bright red onions, a slice of tomato, and a generous portion of lox. I tucked the paper sack into my laptop bag and then, yes, ate it shamelessly at my terminal in LaGuardia. No worries — I packed gum!
This simple rendition is indulgent, but more snackable and party-ready. Just toast some mini bagels and top them with a quick schmear of cream cheese — flavored with chives if you like. Layer on the smoked salmon, sprinkle with toppings, and presto — fancy mini brunch treats for you and your friends!
More on Smoked Salmon: What's the Difference Between Smoked Salmon and Lox?
I omitted the red onion to make it a more people-friendly brunch party treat, but thin slices would offer a friendly crunch to this three-bite dream.
Mini Bagels and Lox
Makes 14 pieces
mini plain bagels, halved
cream cheese, at room temperature
finely chopped fresh chives
dried onion flakes
dried minced garlic
flaky sea salt, such as Maldon
Toast the bagels. Spread the cream cheese over the cut sides of the bagels. Divide and arrange the lox evenly over the bagels. Sprinkle with chives.
In a small bowl, combine the onion, garlic, salt, and poppy seeds. Sprinkle over the bagels or serve alongside.