Bagels are nice for breakfast. But for Mother's Day brunch, it has to be bagels and lox. Nothing says "step it up a notch" quite like lox.
In a good New York deli, you might have to break a 20-dollar bill to get one. At home you can have fresh bagels, cream cheese, and lox for just a few dollars each. Ideally the bagels should still be warm from your local deli or bagel shop. Add silky lox and a thin layer of creamy, salty cream cheese and Mom will have no doubt just how much you love her.
Bagels and Lox with Chive-Dill Cream Cheese
Serves 4 (whole bagels) or 8 (bagel halves)
Print recipe only here.
1 cup whipped cream cheese
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh dill
several shakes of salt and cranks of freshly ground black pepper
4 plain bagels, sliced in half
8 ounces cured smoked salmon
dill sprigs for garnish
In a small bowl mix cream cheese, chives, dill, salt, and black pepper.
Slice bagels in half. Spread with half with the cream cheese mixture and top with 1 ounce of lox. Garnish with dill springs. Serve immediately.
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