Here’s the perfect vehicle for lox (and the perfect lunch!). Between those toasted bagel halves is a world of goodness: creamy avocado, fresh microgreens, briny capers, and pickled red onions — plus a fancy but unfussy homemade cream cheese spread. We make it with jalapeño, fresh dill, lemon juice, and green onions sautéed in chile oil. Sounds spicy, we know, but because of the richness of the lox and cream cheese, it brings just a slight tingle of heat.

Here’s the recipe:⁠
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1. To pickle the onions: Slice 1 small red onion in half, and then thinly slice the onion in half circles. In a small bowl, combine the onion slices, ¼ cup red wine vinegar, 2 Tbsp water, 2 Tbsp granulated sugar, and ½ tsp kosher salt. Set aside. ⁠
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2. Rinse, trim, and pat dry 3 green onions. In a medium skillet, heat 2 tsp chile oil over high heat until shimmering. Cook the green onions until well-charred on all sides, turning occasionally, 1 to 2 minutes. Transfer to a cutting board, let cool, then roughly chop. Note: This will create some chile-infused smoke. Turn on the fan.⁠
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3. In a small bowl, combine 4 oz softened cream cheese, 2 tsp minced jalapeño, 1 Tbsp chopped dill, ½ tsp lemon zest, 1 tsp freshly squeezed lemon juice, and the green onions. Season with kosher salt, to taste, and set aside.⁠
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4. Toast 2 bagels until golden brown.⁠
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5. Spread 2 Tbsp cream cheese mixture on both halves of the bagels. Layer the bottom of each bagel with ½ sliced avocado, 2 oz lox, a pinch of pickled onions, 1 tsp capers, ¼ cup loosely packed microgreens, and the top of the bagel.⁠