Split the 2 bagels and toast them to your preferred level of golden/browned in a toaster or under a broiler (2–4 minutes). If you like butter, lightly spread 1 tbs butter on each warm half.

Evenly divide the 6 tablespoons of cream cheese between the four toasted bagel halves (about 1.5 tbs per half). Use the back of a spoon to create a smooth, even layer.

Smoked salmon & toppings

Arrange the smoked salmon slices over the cream cheese on each bagel half (about 1.5 oz per bagel half). Fold the slices to create loft and coverage rather than laying them flat.

Distribute thin rings of the 1/4 red onion evenly across the two bagels (a few rings per half) so every bite has onion. If raw onion is strong for you, rinse slices under cold water and pat dry before using.

Sprinkle the 1 teaspoon capers evenly over both bagels, then scatter the chopped dill (1 tbs) across the tops. Finish with a few grinds of black pepper to taste.

Salad (side)

Place 4 cups mixed salad greens into a large bowl. Add the 8 halved cherry tomatoes.

Whisk together the 2 teaspoons lemon juice and 2 teaspoons olive oil in a small bowl or shake in a jar. Season with salt to taste.

Dress the greens and tomatoes lightly with the lemon-olive oil vinaigrette and toss gently to coat. Serve the salad alongside the smoked salmon bagels.