Herby Cream Cheese Salmon Bagel 3

Herby Cream Cheese & Salmon Bagel with Pink Pickled Onions

0 Minutes

Ultra-quick and incredibly versatile, this simple bagel recipe combines the guilt-free decadence of cream cheese and salmon with the light brightness of pickled onions and salty capers, giving customers an easy and delicious option any time of the day. 


Yield: 4 portions  

Prep time:  10 minutes   

Cook time: 0 minutes  



  • 250g Meadow Fresh Cream Cheese, room temperature
  • Zest of one lemon
  • 1 Tbsp lemon juice
  • ½ cup fresh dill, lightly packed
  • 1/3 cup flat leaf parsley, lightly packed
  • 4 sesame seed bagels
  • 400g cold smoked salmon
  • 2 Tbsp capers
  • 20g pink pickled onions (prepare ahead – see recipe below)
  • 2 red onions, sliced in rings
  • 250ml apple cider vinegar
  • 1 tsp salt
  • 1 Tbsp sugar


Herby Cream Cheese & Salmon Bagel

1. Finely chop the dill and parsley and add to a mixing bowl with the cream cheese, lemon zest and lemon juice. Mix with a hand mixer on high or with a whisk until the cream cheese is light and fluffy and everything is incorporated. Season to taste with salt & black pepper and add more lemon juice if needed.

2. To serve, lightly toast the bagels and spread with a generous amount of the herby cream cheese. Top each bagel half with 50g of salmon, a few slices of the pickled red onions and a sprinkle of capers. Garnish with extra fresh dill.

Pink Pickled Onions

1. Whisk vinegar, sugar and salt in a small bowl until everything is well combined, and the sugar has dissolved.

2. Place onion in medium bowl or jar and pour over the vinegar mix and leave to sit for 1 hour at room temperature or cover and place in the fridge for up to 1 week.

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