Name: Open Faced Smoked Salmon Bagel
Prep time: 20 min
Ingredients: 8 oz Cream cheese (at room temperature); 4 tsp Lemon juice; 2 TBSP Fresh dill; 1/4 tsp Salt; 1/4 tsp Black pepper; 2 Your choice of bagel (halved); 1 Cucumber (peeled into ribbons); 8 oz Smoked salmon (sliced thinly); 2 TBSP Capers; ¼ cup Red onion (sliced thinly); 1 cup Coffee; 1 cup Milk; 2 tsp Caramel sauce (use more if needed); 1 tsp Flaky sea salt (for topping); ½ tsp Sugar

Open Faced Smoked Salmon Bagel

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Course: Breakfast

Prep Time: 20

Servings:

Calories: 733kcal

Equipment

Equipment:
3 mason jars, one with lid for milk and 2 for finished drink
Honey dipper

Ingredients

Open Faced Salmon Bagel:

8 oz Cream cheese at room temperature
4 tsp Lemon juice
2 TBSP Fresh dill
1/4 tsp Salt
1/4 tsp Black pepper
2 Your choice of bagel halved
1 Cucumber peeled into ribbons
8 oz Smoked salmon sliced thinly
2 TBSP Capers
¼ cup Red onion sliced thinly

Salted Caramel Iced Coffee:

1 cup Coffee
1 cup Milk
2 tsp Caramel sauce use more if needed
1 tsp Flaky sea salt for topping
½ tsp Sugar

US Customary - Metric

Instructions

Prep ingredients per the instructions above.
Brew the coffee then refrigerate.
In a small bowl, combine cream cheese, lemon juice, fresh dill (leave a little for garnish at the end), salt, and pepper. Fold ingredients together until well mixed.
Toast bagels and spread cream cheese mixture on both sides.
Plate each half next to each other and add cucumbers, smoked salmon, capers, and red onions on both sides. Leave your bagel open to enjoy this meal as an open faced sandwich. Garnish bagels with fresh dill.
Fill a glass with ice and pour coffee over top. Mix in milk and caramel. Sprinkle with sea salt. Add sugar if needed.
Serve the bagel with iced coffee.

Nutrition