Bagel with wasabi cream cheese, smoked salmon & avo

This bagel is packed with the umami-rich flavours of smoked fish, creamy avocado, and a hint of wasabi heat. Topped with pickled ginger, spring onions, and a soy-honey drizzle, it’s inspired by some of my favourite Japanese ingredients. A bold but balanced way to start your day or a brilliant brunch idea that comes together in minutes.

I shamelessly stole this bagel idea from one of my favourite and luckily extremely local delis, Kleinskys. They have it on the menu at the OZC Farmers Market on a Saturday, and it’s called the Californian.

I created my own version using their bagels, which are sold in packs of 6. 

Why This Works

The flavours hit all the right notes: creamy, spicy, salty, sweet, and tangy. The wasabi cream cheese brings warmth without being overpowering, the avocado adds richness, and the pickled ginger brightens the whole bite. Togarashi (a Japanese spice blend) gives extra complexity, while the honey-soy drizzle ties everything together.

Tips and Substitutions

• Swap smoked salmon for cold smoked trout or hot smoked trout fillets.
• Use horseradish cream if you don’t have wasabi.
• Add cucumber ribbons or radish slices for extra crunch.
• Make it vegetarian by skipping the fish and adding sliced boiled egg or marinated tofu.
• The soy-honey drizzle also works well over seared tuna or grilled vegetables.

Bagel Tips

• Always toast the bagel. This adds texture and prevents it from going soggy under the toppings.
• Use a good-quality smoked salmon or trout. Cold-smoked is best for its silky texture.
• Balance the wasabi. Taste and adjust as you mix into the cream cheese so it doesn’t overpower the other flavours.
• Assemble just before eating. This keeps the bagel crisp and the toppings fresh.

Californian Bagel with Wasabi Cream Cheese and Soy-Honey Drizzle

A few Japanese flavours added to a smoked salmon and cream cheese bagel, drizzled with honey and soy.

Print Recipe

Prep Time:10 minutes mins

Cook Time:5 minutes mins

Ingredients

For the bagel topping:

• 2 bagels halved and toasted
• 125 grams cream cheese softened
• 2 tsp wasabi paste adjust to taste
• 1 ripe avocado peeled, stoned and sliced
• 100 grams smoked salmon or smoked trout ribbons
• 2 Tbsp pickled ginger
• 2 spring onions finely sliced
• Togarashi spice optional, for sprinkling
• Lime wedge to serve

For the soy-honey reduction:

• ¼ cup soy sauce
• ¼ cup honey

Instructions

• Make the wasabi cream cheese:
• In a small bowl, mix the cream cheese with the wasabi paste until smooth. Taste and adjust the heat level to your liking.
• Prepare the soy-honey drizzle:
• Add the soy sauce and honey to a small saucepan. Bring to a boil, then lower the heat and let it simmer for about 3–5 minutes until slightly syrupy. It will thicken more as it cools.
• Toast the bagels:
• Toast the halved bagels until golden and crisp.
• Assemble the bagels:
• Spread a generous layer of wasabi cream cheese on the toasted bagel halves. Top with sliced avocado, smoked salmon or trout, and pickled ginger. Sprinkle with sliced spring onions and a pinch of Togarashi if using.
• Finish and serve:
• Drizzle with the soy-honey reduction and serve immediately with a spritz of lime.

Notes

Storage Instructions

This is best enjoyed fresh.
You can make the wasabi cream cheese and soy-honey drizzle in advance and keep them refrigerated in airtight containers for up to 3 days. Assemble just before serving.

Servings: 2

More salmon recipes you may like:

Croque madame with spinach and smoked salmon

Creamy salmon pasta with spinach & capers

Vietnamese caramel salmon in the Instant Pot

Creamy Tuscan salmon with sun-dried tomatoes

Miso salmon & cucumber salad

Herb and fennel-crusted salmon with garlic-roasted sweet potatoes

Salmon poached in lapsang souchong tea with ginger, lemon & honey

Salmon poke

Baked salmon with a lemon & herb crumb

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