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Ingredients
- 4 bagels
- 1 (8-ounce) package cream cheese, at room temperature
- 1 pound thinly sliced smoked salmon
- 1/2 cup chopped fresh herb leaves, preferably dill, parsley, and basil
Method
- Carefully cut each bagel horizontally into 4 even slices; each round will be 1/4 to 1/2 inch thick.
- Toast until golden and crisp.
- You then reassemble each bagel: Spread cream cheese on the 2 bottom halves (the rounded bottom and the upper-middle slice) of each bagel.
- Top each cream cheese slice with 2 slices of smoked salmon and 2 tablespoons herbs.
- Top with the other bagel slice and reassemble each bagel.
- Cut in half or quarters if you like.
