Mix cream cheese with dill, lemon zest and juice, capers and pepper. Spread on both sides of bagels. Arrange smoked salmon on bottoms...

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Makes 4 sandwiches

– 4 bagels

– 6 ounces light cream cheese, softened

– 2 tablespoons finely chopped fresh dill

– 1 teaspoon finely grated lemon zest

– 2 tablespoons lemon juice

– 2 teaspoons capers, drained and coarsely chopped

– ¼ teaspoon fresh ground black pepper

– 6 ounces thinly sliced smoked salmon or lox

1. Cut each bagel in half and open, cut-sides up.

2. Mix cream cheese with dill, lemon zest and juice, capers and pepper. Spread on both sides of bagels. Arrange smoked salmon on bottoms and replace bagel tops. Wrap tightly in aluminum foil and refrigerate.