Salmon bagel sandwich

Ingredients:

Sandwich

• 4 cut in half bagel
• 8 slices smoked salmon
• 3/4 cup cream cheese (such as Philadelphia, Mascarpone) at room temperature
• 1 tbsp chopped capers
• 1 tbsp chopped parsley
• 1 teaspoon lemon juice
• 1/2 tsp salt
• 1/2 tsp white pepper
• 4 slices of tomato
• Butter or butter substitute (spread) for spreading buns
• Pickled cucumber (see recipe below)
• 1 small red onion, thinly sliced

Pickled cucumber with dill

• 1 cucumber, halved lengthwise, peeled, seeded and thinly sliced
• 1 tbsp. white wine vinegar
• 1 teaspoon of sugar
• 1 teaspoon chopped fresh dill
• 1/2 tsp salt

Preparation:

1. In a small bowl, combine cream cheese, capers, parsley, lemon juice, salt, and pepper. Stir to combine.
   
   Place 2 salmon slices crosswise on a flat surface. Place 1/4 of the cream cheese mixture in the center of the cross. Fold the edges over to form a parcel approximately 5x5 cm wide. Repeat with the remaining ingredients.
2. Spread a small amount of softened butter on each bagel half. Place the wrapped fish on each bun, a tomato slice, and top with 2 tablespoons of pickles and red onion. Top with the other bagel half to create a sandwich.
   
   Pickled cucumber with dill: In a small bowl, combine the cucumbers with the vinegar and remaining ingredients and marinate the relish in the refrigerator for an hour.