Smoked Salmon Recipe

Cook and cool eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, turn off heat, and let sit for 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and set aside to cool completely.

Prepare cream cheese mixture

In a small bowl, stir the softened cream cheese with half of the chopped dill (1 tbsp), the lemon zest, 1/2 tbsp lemon juice, 1/2 tsp sea salt and 1/8 tsp black pepper until smooth and spreadable. Taste and adjust lemon or salt as desired.

Drain pickled onions

If pickled red onion is very wet, drain in a fine sieve and gently press to remove excess liquid so it doesn't make the base soggy.

Prepare bases

Toast bagel halves or baguette slices until golden. If using crackers, place them on a serving plate.

Spread cream cheese

Evenly distribute the cream cheese mixture across the toasted bases (about 1 to 1.5 tbsp per bagel half or 1 tsp per cracker).

Add arugula and salmon

Top each spread base with a small handful of arugula (about 1/4 cup for bagel half, scant tsp for crackers). Fold or arrange smoked salmon slices (about 1.5–2 oz per bagel half or small flake for crackers) over the greens.

Slice eggs and finish

Slice hard-boiled eggs into rounds or quarters. Place 2–3 slices on each bagel half (or 1 slice per cracker as desired). Scatter pickled red onion over the salmon and egg, then sprinkle capers (if using) and the remaining chopped dill.

Dress and season

Drizzle remaining 1/2 tbsp lemon juice and 1 tbsp olive oil lightly over the assembled portions. Finish with a small pinch of sea salt and a grind of black pepper to taste.

Arrange assembled smoked salmon pieces on a platter and serve immediately. Pass extra lemon wedges, dill and pickled onions on the side.