Everything Bagel Board with Whipped Scallion Cream Cheese

Why You’ll Love This Recipe

• All the beloved everything bagel flavors, presented as a stunning, shareable board.
• Quick to assemble with zero cooking—perfect for brunch, showers, or a relaxed weekend breakfast.
• Whipped scallion cream cheese is ultra-light, spreadable, and packed with fresh oniony bite.
• Balanced textures: silky salmon, crisp cucumber, briny capers, bright lemon, and tender bagels.

Grocery List

• Produce: Scallions, English cucumber, small red onion, fresh dill, 2 lemons
• Dairy: Full-fat cream cheese, heavy cream (or whole milk)
• Pantry: Everything bagels, smoked salmon, capers, optional everything bagel seasoning

Full Ingredients

Whipped Scallion Cream Cheese

• 8 oz (226 g) full-fat cream cheese, softened at room temperature 20–30 minutes
• 2 tbsp heavy cream (or whole milk)
• 3 scallions, thinly sliced (about 1/2 cup), white and green parts
• 1/8 tsp kosher salt
• 1/8 tsp white pepper (or finely ground black pepper)

Board & Toppings

• 6 everything bagels, halved horizontally
• 12 oz (340 g) cold-smoked salmon, thinly sliced
• 1 large English cucumber, shaved into ribbons or very thin rounds
• 1 small red onion, very thinly sliced
• 3 tbsp capers, drained and patted dry
• 1/2 cup fresh dill sprigs
• 2 lemons, cut into wedges
• Optional garnish: 1 tsp everything bagel seasoning

Step-by-Step Instructions

Step 1: Whip the scallion cream cheese

Add the softened cream cheese and heavy cream to a medium bowl. Using a hand mixer (or stand mixer with paddle), beat on medium speed until light and fluffy, 1–2 minutes. Fold in the sliced scallions, salt, and pepper. Taste and adjust seasoning. Spoon into a small serving bowl and create a decorative swirl with the back of a spoon.

Step 2: Prep vegetables and briny bits

Use a Y-peeler to shave the cucumber into long ribbons (or slice into very thin rounds). Thinly slice the red onion. To tame the onion’s bite, soak the slices in ice water for 5 minutes, then drain and pat dry. Cut lemons into wedges and gather dill sprigs. Drain capers well and pat dry with a paper towel so brine doesn’t pool on the board.

Step 3: Warm or toast the bagels

Optional but recommended for aroma and texture: Preheat the oven to 300°F (150°C). Arrange halved bagels on a sheet pan and warm for 5–8 minutes, or toast in a toaster to your preferred color. Keep warm, if desired, in a 200°F (95°C) oven, loosely covered with a clean towel to prevent drying.

Step 4: Arrange the board foundation

Set a large wooden board or platter on the table. Place the bowl of whipped scallion cream cheese slightly off-center. Arrange stacks of bagel halves around the bowl for easy reach. Separate the salmon slices and gently fold them into loose ribbons or rosettes for an elegant look. If it’s a warm day, add the salmon last and keep extra portions chilled, rotating onto the board as needed.

Step 5: Add color, crunch, and brightness

Fan the cucumber ribbons into loose piles and scatter the drained capers. Nestle lemon wedges around the board for easy squeezing. Tuck in dill sprigs for a fresh, herbal pop. If using, sprinkle a pinch of everything bagel seasoning over the cream cheese or lightly across the board for visual texture.

Step 6: Serve and enjoy

Invite guests to build their bagels: a generous smear of whipped scallion cream cheese, silky salmon, cucumber, a few onion slices, capers, dill, and a big squeeze of lemon. Refill components as needed and keep any unused salmon refrigerated until it’s time to replenish.

Pro Tips

• Chill the salmon and warm the bagels—the temperature contrast makes each bite pop.
• For ultra-clean onion flavor, keep those slices paper-thin and give them a brief ice-water soak.
• Pat capers dry so they don’t drip brine onto the board.
• Lightly whipping the cream cheese with a splash of cream makes it extra spreadable and helps it go further.
• Pre-chill the plate or small platter used for salmon to keep it silky and fresh longer.

Variations

• Mini Bagel Board: Use 12 mini everything bagels for bite-size brunch nibbling.
• Fish Swap: Try gravlax or hot-smoked salmon for a different texture and flavor profile.
• Dairy-Free: Use a plant-based cream cheese and thin it with a splash of unsweetened almond or oat milk.

Storage & Make-Ahead

Whipped scallion cream cheese can be made up to 4 days ahead; cover and refrigerate. Slice onion and cucumber up to 24 hours in advance and store separately, covered, in the fridge (onion slices can rest in water, then drain and pat dry before serving). Keep smoked salmon sealed and refrigerated, opening shortly before serving; refrigerate leftovers and enjoy within 24 hours. Bagels are best day-of but freeze well for up to 1 month; thaw overnight and warm just before serving.

Nutrition (per serving)

Approximate for 1 bagel, 2 oz smoked salmon, ~2 tbsp whipped cream cheese, and toppings: 500 calories; 20 g fat; 51 g carbs; 23 g protein; 3 g fiber; 1,300 mg sodium.