Remove smoked fishes from packaging and pat lightly with paper towel to remove excess oil. If any pieces are large (kippered salmon, trout, sturgeon), slice or flake into serving-friendly portions about 1–2 cm wide. Keep lox thinly sliced and lay it in loose folds to show texture.

Place each type of fish on separate areas of a large chilled platter or on individual small platters so flavors remain distinct. Leave space between varieties for garnishes and caviar.

Bagels & bread

Slice bagels in half horizontally. Toast lightly if preferred (about 1–2 minutes per side in a toaster or under a broiler) until warm and slightly crisp but not hard. Keep mini rye/pumpernickel rounds at room temperature and arrange near bagels.

If using butter, place softened butter in a small dish; otherwise place bagels next to the schmear so guests can spread cream cheese.

Schmear & spreads

Make herbed schmear

In a medium bowl, combine the plain cream cheese and crème fraîche (or sour cream) and beat with a spoon or small whisk until smooth and spreadable. Stir in chopped fresh dill, chives, lemon zest, and 1/2 tsp freshly ground black pepper. Adjust seasoning — add a pinch of salt if needed. Transfer the schmear to a shallow serving bowl and smooth the top.

Reserve 1–2 tablespoons of plain cream cheese (or a small separate bowl of unscented schmear) if guests prefer an unherbed option. Spoon a small dollop of caviar on top of one portion of schmear for a showpiece if desired.

Accoutrements & garnishes

Arrange thinly sliced red onion, capers, sliced tomatoes, and cucumber in small bowls or piles around the platter. Place lemon wedges in a small dish or directly on the platter.

Scatter small sprigs of dill and parsley near the fish and tuck a few capers on top of the smoked sturgeon and trout where appropriate. Place the caviar jar near the lox and sturgeon with a mother-of-pearl or non-metal spoon for serving.

Plating & finishing

Drizzle a tiny amount of extra-virgin olive oil over the kippered salmon or smoked trout if they are dry (about 1–2 tsp divided). Finish the platter with a light dusting of freshly ground black pepper and a few flakes of sea salt on the fish just before serving.

Set the platter on the table with bagels, mini rounds, bowls of schmear and accoutrements, and small serving utensils (spreader for schmear, spoon for caviar, tongs or forks for fish). Advise guests to build their bagel: schmear, fish, a few onion slices, capers, a squeeze of lemon, and a sprinkle of herbs.