Bagels with Cream Cheese and Smoked Salmon

Created by: Howcan Team

BreakfastBrunch

Bagels with cream cheese and smoked salmon have a rich history dating back to the Jewish communities of Eastern Europe. The bagel, a ring-shaped bread roll, originated in Poland in the 17th century and quickly became a staple in Jewish cuisine. Cream cheese, a soft, spreadable cheese, was popularized in the United States in the late 19th century. The combination of these two ingredients with smoked salmon, a delicacy in Jewish cuisine, became a classic dish in Jewish delis across New York City. Today, this iconic dish can be found in delis and brunch spots around the world, but it's hard to beat the classic version found in New York City. The key to a perfect bagel with cream cheese and smoked salmon lies in the quality of the ingredients. The bagel should be chewy and slightly crispy on the outside, the cream cheese should be smooth and tangy, and the smoked salmon should be thinly sliced and full of flavor. While the classic recipe calls for these three main ingredients, there are variations that include capers, red onion, and fresh dill for added flavor. Some chefs also like to add a squeeze of lemon juice or a sprinkle of black pepper to enhance the dish. Whether enjoyed for breakfast, brunch, or a light lunch, bagels with cream cheese and smoked salmon continue to be a beloved dish with a rich history and a timeless appeal.