New York Bagel with Cream Cheese, Lox and Capers

What you need

• 4 plain or everything bagels, as fresh as possible
• 225 g (8 oz) cream cheese, at room temperature
• 225 g (8 oz) lox, or cold-smoked salmon, thinly sliced
• 1/2 small red onion, sliced into thin rings
• 2 tbsp capers, drained
• 1 tomato, thinly sliced, optional
• black pepper, to serve
• lemon wedges, for serving

Method

Restated from the original video

1. 1

   Split the bagels through the middle with a serrated knife.

2. 2

   If the bagels are fresh, leave them as they are. If they are a day old, toast them lightly, 2-3 min.

3. 3

   Spread a thick layer of cream cheese over each cut side.

4. 4

   Drape the lox over the cream cheese in loose folds, covering it edge to edge.

5. 5

   Add a few onion rings and a slice of tomato, if using, to each half.

6. 6

   Scatter the capers over the top and finish with a grind of pepper.

7. 7

   Serve open-faced or closed, with lemon wedges for squeezing.

Imported from sarahscoopeats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.