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!
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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
14 ounces cream cheese, at room temperature
9 ounces Nova lox
1 tablespoon finely chopped fresh chives
2 teaspoons dried onion flakes
2 teaspoons dried minced garlic
1 teaspoon flaky sea salt, such as Maldon
1 teaspoon poppy seeds
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.