Smoked Salmon Capers Cream Cheese ‘Bagel’

Growing up one of my favorite treats for breakfast at Bronte beach in my hometown Sydney was a bagel with capers and cream cheese. Going down it was the best thing ever, but I never felt well after it due to the gluten and the dairy and stabilizers in the cream cheese.
So, I did what any chef who loves to create and nutritionist would do – I recreated my favorite and upgraded it to this amazingly fresh and vibrant recipe that the huz and I love! Instead of using a bagel, I toast up my Clean Keto Buns (so yummy!) and top it with my plain Cashew Cream Cheese, capers, smoked salmon and arugula. 
As a result, I feel much lighter and satiated after having this upgraded version. YUMMO The huz and I love to have this for brekky on a Sunday with a cup of coffee, but really you could have this for dinner, brunch with the girls, or lunch too! Totally up to you babe! Enjoy!

Smoked Salmon Capers Cream Cheese ‘Bagel’

  • Author: PRISCILLA
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 2 serves


  • 170g   2 x Clean Keto Buns (See my Clean Keto Bun recipe )
  • 120g   ½ Cup Smoked Salmon
  • 120g   ½ Cup Cashew Cream Cheese (See my Cashew Cream Cheese recipe)
  • 30g     2 Tbsps Capers
  • 20g     ½ Cup Arugula (or more) 
  • 2g       2 Small Sprigs Fresh Dill


  1. Cut the bun in half with both sides facing up for open face ‘bagels.’
  2. Spread on the cashew cream cheese and top with smoked salmon, capers, arugula, and fresh dill.
  3. Serve immediately.


Storage: Best eaten immediately. Please see cashew cream cheese for storage requirements.

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