Bagels with Lox and Cream Cheese

This is a super easy breakfast or lunch and a great crowd pleaser.  It's nice because you can serve this buffet style with all the fixings and let everyone prepare their bagels to their liking.  If you don't want to go to the extreme of making homemade Gravlax you can typically find lox next to the meat and seafood department in your grocery store.


Bagels
Cream cheese
Red onion, sliced thin
Roma tomatoes, sliced thin
Gravlax AKA Lox or smoked salmon, sliced thin
Black Pepper
Capers
Caper and parsley cream cheese spread (recipe to follow) (optional)
Dilled cucumbers (optional)

Slice the bagels down the middle.  Toast the bagels slightly on each side...not too toasted because you want them still soft on the inside.  Spread the cream cheese on top of your bagel slice to your liking. I like about 1.5 - 2 TBSP per bagel side. Add slices of smoked salmon or lox gets piled on top of the cream cheese.  Top with a combination of tomato, onion and dilled cucumber slices if you so desire. Grind fresh pepper on top and then sprinkle with capers if you like them.

Caper and Parsley Cream Cheese Spread:

3/4 cup cream cheese, at room temperature

1 tablespoon chopped capers

1 tablespoon chopped parsley

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon white pepper

Make a spread by placing the cream cheese, capers, parsley, lemon juice, salt, and pepper in a small bowl and mix to combine. 

Dilled Cucumbers:

1 cucumber, peeled, split lengthwise, seeded, and thinly sliced
1 tablespoon white wine vinegar
1 teaspoon sugar
1 teaspoon chopped fresh dill
1/2 teaspoon salt

Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.