Got a bit of leftover smoked salmon in the fridge and no real plan for it? Turn it into this smoked salmon salad sandwich on a bagel. Chop the salmon, mix it with herb cream cheese and fresh dill, and you’ve got a creamy salmon salad in minutes. Pile it onto a toasted bagel, top it with quick pickled cucumber and red onion, and lunch is ready in about 15 minutes.
I serve it on a toasted multigrain bagel with quick pickled cucumber and onion, the way my grandma used to make them. A bagel is my favorite shortcut for a sandwich: straight out of the bag, into the toaster until golden, and you’ve got a sturdy base for a wholesome lunch.
One thing to know before you start: this isn’t a layered lox bagel with slices draped over a schmear. Everything gets mixed into one creamy salmon salad, somewhere between a classic salad and a smoked salmon cream cheese spread, so every bite has salmon, herbs and cream cheese in it. I use cold-smoked salmon, the thin silky slices, and chop them finely. Most American versions start with hot-smoked salmon that flakes apart. That works too and gives you a chunkier, smokier salad.
An easy smoked salmon salad sandwich, ready in minutes
Making your own smoked salmon salad doesn’t have to be complicated. It takes a handful of ingredients you probably already have in the fridge. I usually have some leftover cream cheese, an onion and a few forgotten fresh herbs lying around, and every one of them can go into this salad.
Only have plain cream cheese? Give the salad a boost with extra fresh herbs or even a finely chopped garlic clove. Feel free to play with the ratio of cream cheese, salmon and mayonnaise until the smoked salmon salad tastes exactly the way you like it.
Quick pickled cucumber and red onion (a.k.a. the quickle)
I don’t have the patience for long pickling projects, but I’m a big fan of the “quickle” (a quick pickle). My grandma often served pickled cucumbers in a little metal dish with finely chopped onion underneath. I’ll admit I wanted nothing to do with them as a kid, but now I love the crunch and gentle tang a quick brine gives cucumber and onion.
I keep it simple by shaving the cucumber into ribbons with a vegetable peeler, so there’s no knife work involved. The red onion can be sliced a little thicker, since the brine mellows its raw bite. Stored in their brine in a sealed container, the pickles keep in the fridge for about a week.
Toast the bagel for a sturdy, crisp base
Toasting does more than add flavor. A golden, crisp cut side keeps the creamy salmon salad from soaking into the bread, while the inside stays soft and chewy. Slice the bagel all the way through, then toast it in the toaster or cut side up in the oven until the edges turn golden brown. Toast it right before serving so it’s still warm and crisp. Packing a smoked salmon bagel for lunch? Keep the salad and pickles in separate containers and assemble everything just before eating.
Smoked Salmon Salad Sandwich on a Bagel with Quick Pickles
Total Time 00hours:15 minutes Prep Time 00hours:10 minutes Cook Time 00hours:05 minutes
Ingredients
For the smoked salmon salad
- 50 g cold-smoked salmon thin slices
- 75 g light herb and garlic cream cheese
- 1 tbsp mayonnaise or plain yogurt
- a handful of fresh dill
- a splash of lemon juice optional
For serving
- 1 (or 2) multigrain bagel(s)
For the quick pickles
- 2 red onions
- 1 English cucumber
- 250 ml water
- 250 ml white vinegar
- 1 tbsp granulated sugar or sweetener
- 1 tsp salt
Instructions
For the quick pickles (make these first)
- Add the water, vinegar, sugar and salt to a jar with a tight-fitting lid. Short on time and want to eat your pickles within half an hour? Bring the brine to a boil in a small saucepan first so the sugar and salt dissolve right away, then pour it into the jar.
- Slice the onions into thin rings. Slice the cucumber into rounds, or shave it into long ribbons with a vegetable peeler. Add both to the brine in the jar and refrigerate for at least 1 hour. As long as they stay fully submerged in the liquid, the pickles keep in the fridge for up to 1 week.
For the smoked salmon salad
- Using a food processor? Add all the salad ingredients (the salmon, cream cheese, mayonnaise, dill and lemon juice) and pulse until chunky or smooth, whichever you prefer. Season with salt and pepper to taste.
- No food processor? Chop the salmon and dill as finely as you can with a large knife, then stir them into the other ingredients. Don’t forget to season!
Assemble the bagels
- Slice the multigrain bagel in half and toast it in the oven or toaster until golden brown. Spread it generously with the salmon salad, add a few extra sprigs of dill if you like, and top with the pickled vegetables. Packing lunch ahead? Drain the pickles well so the bagel doesn’t turn soggy.
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