Smoked Salmon and Cream Cheese Bagel

The deli classic survives the gluten-free transition intact — you just need a worthy bagel, and today’s GF bagels toast up shockingly close to the real thing. From there it’s an assembly of good smoked salmon, scallion cream cheese, and the traditional briny extras.

Yield: 2 bagels · Time: 15 min

Ingredients

• 2 gluten-free bagels, split
• 4 oz (115 g) cream cheese, softened
• 1 scallion, minced, plus 1 tsp capers stirred in
• 4 oz (115 g) smoked salmon
• 1/4 red onion, shaved thin
• 4 slices tomato or cucumber
• Capers, fresh dill, lemon wedge, black pepper

Directions

1. Toast the bagels until deeply golden — GF bagels reward a darker toast.
2. Stir the scallion and capers into the cream cheese and spread thickly.
3. Drape on the salmon, then layer onion and tomato or cucumber.
4. Finish with capers, dill, a squeeze of lemon, and black pepper.

Pro tip: Smoked salmon is naturally gluten-free, but check flavored cures — a few use malt or soy in the brine.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.