Transfer roasted tomatoes to a small bowl and stir in the finely chopped preserved lemon rind and 1 tsp lemon juice. Taste and adjust salt if needed. Keep warm or at room temperature.

Berber Spice Blend (optional)

Combine cumin, coriander, and smoked paprika in a small bowl. Use 1/4–1/2 tsp of the blend to lightly dust the lox or to sprinkle over roasted tomatoes if you want a warm, aromatic note. Reserve remainder for another use.

Bagels & Spreads

Toast bagel halves until golden and crisp at the edges. Keep warm.

In a small bowl, fold 1/4 cup green harissa into the softened cream cheese until evenly marbled for a spicy herby spread. (If you prefer more heat, use up to all 1/4 cup.)

Spread about 2 tbsp of the harissa-cream cheese mixture evenly on each toasted bagel half.

Lox & Garnishes

Arrange 3 oz (about 3 slices) of smoked salmon on each bagel half, gently folding the slices to create height and texture.

Distribute roasted tomato and preserved lemon mixture over the lox: about 3 oz worth of tomatoes per two bagel halves (adjust to preference). The bright preserved lemon adds acidity—use sparingly so it doesn't overpower the salmon.

Scatter thinly sliced red onion and 1/2 tbsp capers per bagel (about 1 tsp capers each) over the tomatoes and salmon.

Sprinkle chopped fresh dill and a pinch of the berber spice blend (if using) over each assembled bagel.

Finishing

Drizzle each bagel with a light spoonful (about 1/2 tsp) of extra green harissa for color and heat, or serve additional harissa alongside.

Add a final crack of black pepper to taste and garnish with microgreens or extra dill if desired.

Serve immediately while bagels are still slightly warm. Provide lemon wedges on the side if extra brightness is desired.