Smoked Salmon & Chimichurri Bagels

If you love bagels and lox, you’ll adore this Chimichurri cream cheese recipe. Our Chimichurri Blend infuses the cream cheese with bright herbs and zesty citrus flavors, perfectly complementing rich, silky smoked salmon. Classic lox toppings—red onions, tomatoes, capers, and radishes—are finished with a drizzle of Lemon Pepper Infused Olive Oil and Santorini Oregano White Balsamic for a delicious, flavor-packed bagel experience.

Ingredients: 

Smoked Salmon & Chimichurri Cream Cheese: 

8 ounces cream cheese, softened

1 tablespoon Chimichurri Seasoning Blend 

3 ounces smoked salmon lox

6 sesame bagels, split and toasted 

½ cup picked red onion, diced 

½ cup radishes, thinly sliced 

2 Roma tomatoes, thinly sliced 

2 to 4 tablespoons capers, drained 

2 to 4 tablespoons fresh chives, chopped 

2 to 4 tablespoons fresh dill, chopped 

1 tablespoon fresh lemon zest, chopped 

¼ cup Lemon Pepper Infused Olive Oil 

3 tablespoons Santorini Oregano White Balsamic 

Directions:

Place the softened cream cheese, seasoning, and smoked salmon in the bowl of a food processor. Pulse or blend until combined. 

Spread the cream cheese over the toasted bagels and top with pickled red onion, radish slices, tomato slices, capers, chives, dill, and lemon zest. Drizzle the bagels with olive oil and balsamic before serving. Serves 6.