This isn't so much a recipe but a guide. As a kid the family would have lox and bagels for weekend breakfast, but it makes a great quick dinner. Be authentic! Use REAL bagels, not those big puffy things some people call bagels. Ours are often from Western Bagel (the best you can get 'round here) and we like the "Everything Bagels". Cream Cheese. Use Neufchâtel if you like (some people call it "lite" cream cheese as it is made the same way but uses only milk vs. milk and cream so there is less fat; at Trader Joe's they have their own Light Cream Cheese).

We only do this when we have home grown tomatoes or find good tasting ones at the market. On the side we have greek olives (a family tradition) and sometimes kosher dills. Some families use capers. Never done that, but you might. Oddly enough, these go real well with a really good Bloody Mary (besides the normal ingredients, try adding some pimenton aka smoked paprika and Cholula Hot Sauce (don't leave out the horseradish) for extra pizzazz.

How much of what you use is totally up to you!


Lox, Smoked Salmon, slices or pieces (pieces if you can find them are cheaper)
Cream Cheese ("Schmear", healthy portion)
Tomatoes, sliced
Red Onions, sliced
Traditional Bagels, sliced.
Greek, Kalamata Olives, optional on the side
Kosher Dills, optional on the side

Nothing much to say except create open face sandwiches with bagel halves, then cream cheese then the rest on top of that.