I know. It’s hardly a recipe, right? But before you click away from this page, stop and reconsider. How many times have you ordered a classic Lox and cream cheese bagel, requesting the added luxury of red onion and capers? And yet, somehow the overpowering chunks of red onion overwhelm, instead of enhance, it? That’s because not everyone pickles their red onions before adding it to this modern-classic sandwich. Honestly, that’s all it takes to turn this from meh to sublime.
The pickling process softens the harsh taste of the onion. Don’t be put off that the sliced onion needs a good hour to pickle. It takes just minutes to throw together. Worth the wait for an easy, yummy weekend brunch.
Oh, and the onions make a great side for other meals including a cold meat platter or a classic English Ploughman’s salad.
Recipe for 2:
2 bagels of your cheese (I like poppy seed)
1 pack Smoked Salmon
Capers (either in vinegar or salted. If using in vinegar, I like to rinse them first)
1 red onion
100-150ml white wine vinegar
Salt to taste
A few teaspoons of sugar
Onions: Slice the red onion into rings and either place in a bowl or a zip-lock bag. Cover with the vinegar and add salt and sugar to taste. You may like it more/less sweet. Leave to rest in the fridge for at least an hour, If using the bowl method you may want to occasionally move the onions around so they pickle evenly.
Sandwich: Lightly toast the bagel, smear with cream cheese and top with smoked salmon. Place a few onion rings and the capers on top of the salmon. Et voila.