Reviewed: Jul. 3, 2011

I'm not a big fan of smoked salmon (nor capers actually) but these were pretty good. Like others, I made them with toasted mini bagels. I agree though that the sour cream is a bit overwhelming - I'll cut way back next time.

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2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 13, 2010

This was a very interesting dish. Not what we would typically make but it was pretty good. We used salmon we had bought fresh and smoked at home. Yum! If you are a somewhat adventurous cook and eater, it is definitely worth a try!

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5 users found this review helpful

Reviewer:

Poophead

Cooking Level: Intermediate

Home Town: Oak Ridge, Tennessee, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Jul. 10, 2010

There are some wonderful taste combinations here, which are unfortunately completely overpowered by sour cream. We're contemplating a sour creamless version.

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3 users found this review helpful

Reviewer:

Emily

Reviewed: Jun. 13, 2010

Wow, everyone these are fantastic, I used mini bagels, they came out very pretty and tasted as good as they looked.

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4 users found this review helpful

Reviewer:

Susan S.

Home Town: Houston, Texas, USA

Reviewed: Apr. 24, 2010

I'm not a fan of smoked salmon, so I made this expressly for Hubs, since the classic smoked salmon, cream cheese, bagel, tomato and capers platter is one of his all-time favorites. I prepared this much like "Dotts" - on a toasted bagel rather than the pita, and not heated. I also added some fresh dill. Hubs was in Smoked Salmon Pizette heaven.

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10 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 10, 2010

It was delicious!

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3 users found this review helpful

Reviewer:

TeenCookingLovey

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 30, 2009

This recipe was pretty good. Kind of a different take on the lox bagel. I served these as mini-bagels. The spread was kind of runny at first but firmed up in the fridge overnight. Next time I will toast the bagels separately instead of baking them with the spread on, I was not fond of that.

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4 users found this review helpful

Reviewer:

Shawnr

Reviewed: Oct. 4, 2009

I made this for brunch and everyone loved it. We used whole wheat as well as white. Definitely a favorite. Just remember to toast the tops of the bagel as well. So yummy.

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3 users found this review helpful

Reviewer:

rebeccaduquesnoy

Reviewed: May 10, 2009

I used this recipe different to what it was intended for. Instead of combining it all as a dish, I layered the recipe between whole wheat bagels. I still combined the cream cheese and sour cream, spread it on bagel and put in a toaster oven. Once the bagels were toasted I layered the rest of the recipe on top of the mixture. It kinda came-out like a lox bagel with a twist. We serve it for brunch and everyone was blown away with it. They kept guessing what's in it that made the difference - they couldn't tell. Thank you for sharing your recipe with us.

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12 users found this review helpful