Bagel, Lox and a Schmear, Reconstructed

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1/4 cup cream cheese
2 tbs. heavy cream
3 tbs. fresh dill – chopped 1 lb. salmon filet
1/2 lb. smoked salmon
2 tbs.  Dijon mustard
1 egg
1 red onion – medium dice
2 tbs. capers – drained, rinsed and coarsely chopped
1/4 cup fresh bread crumbs
kosher salt
freshly ground pepper to taste
2 large tomatoes
6 bagels (I like to use everything, but it really depends on taste)



To make the cream cheese, whisk the cream cheese, heavy cream and dill in a bowl. Set aside for later use. To make the patties, coarsely chop salmon filet (remove any pin bones is necessary) and smoked salmon. Handling the salmon as little as possible to avoid compacting it, mix the salmon, mustard, eggs, onion, capers and breadcrumbs in a large bowl and season with salt and pepper. When the grill is ready, brush the grill rack with oil. Place salmon patties on the pre-heated grill rack, cover, and cook for 3 minutes. Meanwhile, slice the bagels. Flip the salmon patties and continue to grill 4-5 minutes longer. During the last few minutes of cooking, place the sliced bagels, cut side down, on the rack to toast lightly. Turn grill off. To assemble, slice six even slices of tomato 1/4-inch thick (reserve ends for sauce or eat them with a little kosher salt which is what I always do). Remove bagel bottoms from grill and place one patty on each bagel bottom. Top each patty with one slice of tomato. Remove warm bagel tops from grill and ‘schmear’ cream cheese mixture on top and serve.