Split the bagels in half horizontally. Toast cut sides in a toaster or under a broiler until golden and slightly crisp, about 2–4 minutes depending on your appliance. If using butter, spread 1/2 tbsp butter on each toasted half while still warm.

Prepare cream cheese

Place the softened cream cheese in a bowl and whisk or beat briefly until smooth and spreadable (about 30–45 seconds). If you prefer a looser spread, fold in 1–2 teaspoons of lemon juice or 1–2 tablespoons of milk; adjust seasoning with a pinch of salt.

Evenly spread about 2 tablespoons (approximately 1 oz) of cream cheese on each bagel half, reserving a little if you want extras.

Smoked Salmon Topping

Pickle the shallot lightly (optional)

Place the thinly sliced shallot in a small bowl with the lemon juice and a pinch (about 1/8 tsp) of salt; let sit 5–10 minutes to soften and mellow the shallot’s bite. Drain excess liquid before assembling if there is a lot.

Assemble salmon mixture

In a separate bowl, gently toss the smoked salmon slices with the lightly pickled shallot, capers, chopped dill, and freshly ground black pepper. Taste and add sea salt sparingly (smoked salmon is already salty). If you prefer brightness, add an additional 1/2 tablespoon lemon juice.

Divide the smoked salmon mixture evenly among the 8 bagel halves, arranging the slices so each half gets about 1 oz (roughly two thin slices).

Garnish & Serve

Top each bagel half with a few thin cucumber or tomato slices as desired and sprinkle a few extra capers or a pinch of red pepper flakes for heat.

Garnish with additional dill sprigs and serve immediately with lemon wedges on the side for guests to squeeze over the salmon.

Leftovers: store cream cheese-spread bagels and salmon separately in airtight containers in the refrigerator for up to 24 hours; assemble just before serving for best texture.