Recipe information
Yield
Makes 2
Ingredients
2 tablespoons honey mustard
1 tablespoon Dijon mustard
1 tablespoon (packed) finely chopped fresh dill
1 teaspoon white wine vinegar
2 onion-poppy seed bagels, cut horizontally in half
6 tablespoons soft cream cheese
3 ounces smoked salmon
2 thin slices red onion
2 teaspoons drained capers
Preparation
Mix first 4 ingredients in small bowl. Toast bagels. Spread 3 tablespoons cream cheese over each bottom half. Cover each with half of salmon. Spoon 1 tablespoon mustard sauce over each. Top with onion and capers. Cover with upper halves of bagels. Cut in half and serve immediately.
