The ultimate Jewish New York bagel is the lox and schmear. This translates to a beautiful smoked salmon on tangy chive-cream cheese bagel in Honey & Co's recipe. Throw in slices of crisp radish and cucumber for crunch and you have the perfect breakfast. Poppy seed bagels go well with salmon, but choose whichever one you prefer.
- Prepare5 mins
- Cook5 mins
- Total time10 mins
Preheat the grill or use a toaster to warm the bagels quickly. They shouldn’t colour, just heat until nicely crisp.
Mix the chives with the soft cheese and a pinch of freshly ground black pepper and salt. Smear (hence the name lox and schmear) on both cut sides of the bagels.
Top the bottoms of the bagels with curls of smoked salmon, the radishes, cucumber and dill fronds. Close with the lids and serve warm, in bed, immediately.