Salmon Bagel at Russ & Daughters and Amazing Tacos at Los Tacos No. 1 in Nyc
Salmon Bagel at Russ & Daughters and Amazing Tacos at Los Tacos No. 1 in NYC is a easy American recipe that serves 1. 460 calories per serving. Recipe by Mark Wiens on YouTube.
Prep: 8 min | Cook: 2 min | Total: 15 min
Cost: $15.23 total, $15.23 per serving
Ingredients
- 1 piece Everything Bagel (handmade, boiled then baked, sesame and poppy seed topping)
- 2 tablespoons Caviar Cream Cheese (softened, spreadable; contains caviar bits for briny flavor)
- 2 ounces Scottish Smoked Salmon (thinly sliced, silky and smoky)
- 2 slices Tomato (ripe, medium-sized, thinly sliced)
- 3 thin slices Red Onion (peeled and sliced very thin)
Instructions
Toast the bagel (optional)
Slice the everything bagel in half horizontally. Lightly toast the cut sides in a toaster or under a broiler for about 2 minutes until the surface is crisp but not burnt.
Time: PT2M
Temperature: 350°F
Spread caviar cream cheese
Using a butter knife, spread an even layer of caviar cream cheese on both the top and bottom halves of the toasted bagel. Aim for about 1 tablespoon per side.
Time: PT2M
Layer the smoked salmon
Arrange the thin slices of Scottish smoked salmon over the cream cheese on the bottom half, covering the surface evenly.
Time: PT1M
Add tomato and onion
Place the tomato slices on top of the salmon, then add the thin red onion rings. Distribute evenly so each bite gets a bit of both.
Time: PT2M
Close and serve
Place the top half of the bagel onto the assembled bottom half, press gently, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 20g
- Carbohydrates
- 55g
- Fat
- 18g
- Fiber
- 3g
Dietary info: Contains dairy, Contains gluten, Pescatarian
Allergens: Fish, Dairy, Gluten
Ingredient Substitutions
- Instead of Everything Bagel: Plain bagel, Sesame bagel
- Instead of Caviar Cream Cheese: Regular cream cheese, Herbed cream cheese
- Instead of Scottish Smoked Salmon: Nova smoked salmon, Gravlax
- Instead of Tomato: Cucumber slices, Roasted red pepper strips
- Instead of Red Onion: White onion, Shallots
Equipment Needed
- Cutting Board
- Sharp Knife
- Toaster or Oven (optional)
- Butter Knife or Small Spreader
- Plate
Critical Steps — Do Not Skip
- Spreading the cream cheese evenly on both sides
- Layering the smoked salmon without gaps
- Patting tomato slices to avoid soggy bagel
Chef Tips from the Video
- Let the cream cheese sit out for a few minutes to soften; it spreads more evenly and prevents tearing the bagel.
- For extra briny flavor, sprinkle a pinch of flaky sea salt over the salmon before adding the onions.
Troubleshooting
Bagel becomes soggy after adding tomato.
Pat the tomato slices dry before adding, and toast the bagel longer to create a sturdier crust.
Smoked salmon looks dry.
Check that the salmon is fresh and stored properly; add a tiny drizzle of high‑quality olive oil if needed.
Storage
Refrigerator: Store leftover smoked salmon and cream cheese in airtight containers for up to 2 days. Keep the assembled bagel wrapped tightly if not eaten within 1 hour.
Freezer: Do not freeze the assembled bagel; only freeze the smoked salmon separately for up to 1 month.
Room temperature: Do not leave the bagel at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice tomatoes and onions ahead of time and store in a sealed container in the fridge.
- Spread cream cheese on the bagel halves and cover tightly; add salmon and veggies just before serving.
Frequently Asked Questions
What is the cultural significance and history of the Everything Bagel with Smoked Salmon in New York City Jewish deli cuisine?
The bagel with smoked salmon, often called a "lox and bagel," originated in early 20th‑century Eastern European Jewish neighborhoods of New York. It became a staple of delis like Russ & Daughters, symbolizing the blend of traditional Jewish foods with American breakfast culture.
What are the traditional regional variations of smoked salmon bagels in the United States?
In New York, the classic uses thinly sliced Scottish or Nova smoked salmon with cream cheese, capers, and red onion. In the Pacific Northwest, locally smoked salmon and whole‑grain bagels are common, while in the South you might find a sweeter, honey‑glazed bagel version.
How is an authentic bagel with caviar cream cheese traditionally served in New York Jewish delis?
It is typically served on a wooden board or plate, sliced in half, with the caviar‑infused cream cheese spread on both sides, layered with smoked salmon, thin tomato and red onion slices, and sometimes a squeeze of lemon. It is eaten with a fork or by hand.
What occasions or celebrations is the smoked salmon bagel traditionally associated with in New York Jewish culture?
It is a popular brunch item for weekend family gatherings, holiday breakfasts such as Passover or Rosh Hashanah brunches, and is often enjoyed during celebratory events like bar mitzvahs or community fundraisers.
What makes the Everything Bagel with Scottish Smoked Salmon special in American Jewish deli cuisine?
The combination of a chewy, boiled‑then‑baked bagel topped with sesame and poppy seeds, luxurious caviar‑studded cream cheese, and the buttery texture of Scottish smoked salmon creates a balance of salty, creamy, and slightly sweet flavors that is uniquely New York.
What are the most common mistakes to avoid when making the Everything Bagel with Scottish Smoked Salmon at home?
Common errors include using a stale bagel, over‑toasting which makes it too hard, not patting the tomato dry which leads to sogginess, and using cream cheese straight from the fridge which can tear the bagel.
Why does this recipe use caviar cream cheese instead of plain cream cheese?
Caviar cream cheese adds a subtle briny pop that complements the smoky salmon and elevates the overall flavor profile, staying true to the upscale version served at Russ & Daughters.
Can I make the Everything Bagel with Scottish Smoked Salmon ahead of time and how should I store it?
Yes, you can pre‑slice the tomato and onion and keep the smoked salmon refrigerated. Assemble the bagel no more than an hour before serving; otherwise, store the components separately and combine just before eating.
What texture and appearance should I look for when assembling the bagel?
The bagel should be lightly crisp on the cut sides, the cream cheese smooth and evenly spread, the salmon glossy and thin, and the tomato and onion slices bright and thin. Each bite should deliver a creamy, smoky, and slightly juicy mouthfeel.
How do I know when the bagel is done toasting for this recipe?
The cut surfaces should be golden‑brown and emit a faint toasted aroma. Press lightly; the bagel should give a slight snap but remain soft inside.
What does the YouTube channel Mark Wiens specialize in?
The YouTube channel Mark Wiens focuses on travel and food vlogs, showcasing authentic local dishes from around the world, with enthusiastic commentary on flavors, culture, and culinary experiences.
How does the YouTube channel Mark Wiens' approach to New York City food differ from other food channels?
Mark Wiens combines on‑the‑spot tasting with detailed cultural context, often visiting iconic eateries like Russ & Daughters and describing the history and heritage of each dish, whereas many channels focus mainly on cooking tutorials or restaurant reviews without the travel narrative.
Last updated: August 24, 2026
