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Sesame Bagel with Lox and Capers
Created by: Howcan Team
Ingredients
- 1 sesame bagel, sliced in half
- 2 oz lox (smoked salmon)
- 1 tbsp capers
- 1/4 cup arugula
- 2 tbsp cream cheese
- 1/4 red onion, thinly sliced
- 1/2 lemon, juiced
- Salt and pepper to taste
Instructions
- Toast the sesame bagel halves until golden brown.
- Spread 1 tablespoon of cream cheese on each half of the toasted bagel.
- Layer the lox on the bottom half of the bagel.
- Top the lox with the thinly sliced red onion and capers.
- In a small bowl, toss the arugula with the lemon juice, salt, and pepper.
- Place the dressed arugula on top of the lox and capers.
- Close the bagel with the top half and serve immediately.
The history of the Sesame Bagel with Lox and Capers dates back to the Jewish immigrants who brought their love for bagels and smoked salmon to America in the late 19th century. The dish gained popularity in New York City, particularly in the Jewish delis of the Lower East Side. The combination of the savory, salty lox, briny capers, and the slight bitterness of arugula creates a perfect balance of flavors. Today, this classic dish can be found in delis and brunch spots across the country, but some of the best versions can still be enjoyed in the iconic delis of New York City. The key to a perfect Sesame Bagel with Lox and Capers is the quality of the ingredients - a fresh, chewy sesame bagel, thinly sliced silky lox, and peppery arugula. The dish is often served with a schmear of cream cheese and a sprinkle of red onion for an extra kick of flavor. Whether you're in New York City or elsewhere, this dish is a must-try for any bagel and lox enthusiast.
10 min
1
450 calories
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