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Chive-cream cheese & smoked salmon bagels

Chive-cream cheese & smoked salmon bagels

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.

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  • Makes2
  • CourseBrunch
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 poppy seed bagels, halved
  • ½ x 20g pack chives, chopped
  • 100g full fat soft cheese
  • 100g pack smoked salmon (we used Leap Wild Smoked Sockeye Salmon)
  • 4 French breakfast radishes, thinly sliced
  • ¼ cucumber, thinly cut into 8 slices
  • 3 stems dill, fronds picked


  1. Preheat the grill or use a toaster to warm the bagels quickly. They shouldn’t colour, just heat until nicely crisp.

  2. 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.

  3. 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.


Typical values per item when made using specific products in recipe


2,051kJ/ 489kcals



Saturated Fat












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