I’ve known all this time that ordering my bagel with lox, cream cheese and tomato without onions was breaking the traditional recipe for this bagel. I just don’t really like onions in this combination even though I understand it’s like taking a letter out of a BLT. This was the first time I had heard of capers being in this bagel before so it took me aback a bit. Sure enough, a quick Google search reveals that this is indeed a thing. It kind of makes sense, a whole lot of salty stuff together in one bagel. Maybe I’ll try it next time for the full on effect.
Did anyone else know about capers on a bagel with lox? I wonder if this is something that has extended past the bagel mecca of New York into other regional bagel shops.
Hey Derek,
even though I’ve never tried lox combined with onions and capers, I’ve had a combination of something comparable that I can really recommend to you: tuna, onions and capers. Whoooaaaa! Yummie! Give it a try!
My girlfriend has a dish with a German specialty called “Spätzle” (sort of noodles made from flour and eggs), tuna and onions covered with slices of tomatoes and spiced with thyme. This is then “cooked” in the stove and at the very end broiled, too. Boy, sooo tasty!
Hope my English is good enough so that you understand what I mean
Greets,
Martin
Hi Derek,
Yes, onions, capers, lox, and cream cheese are a common combination on Montreal bagels.
~Julie
in Montreal
Mmmmmm, sounds good! What kind of tuna do you use on it? Tuna like canned tuna or cooked fresh tuna?
Cool, I’ll definitely get it next time I go out for a bagel. If I’m ever in Montreal I’ll ask you the go-to place for a bagel there ^_^
We use canned tuna with sunflower oil. Still delicious