Why Isn't There More "Jewish Food" in Israel?

One of the biggest shocks for many foreign visitors to Israel is the lack of familiar Jewish cuisine. Where are the smoked salmon, bagels and cream cheese at breakfast? What about the delis that define Jewish cuisine from Montreal to Los Angeles? Or the kugel (a casserole made from egg noodles or potato), gefilte fish (an appetizer made from poached fish) and matzoh ball soup served at Jewish tables around the world?