Smoked Salmon Recipe

Soften and flavor cream cheese

Remove cream cheese from refrigerator 15–30 minutes before assembling to allow it to soften slightly. If short on time, microwave on low power for 10–12 seconds. Transfer to a mixing bowl.

Add lemon juice, kosher salt, and freshly ground black pepper to the cream cheese. Using a rubber spatula or electric hand mixer on low, blend until smooth and spreadable, scraping down the sides once. Taste and adjust salt or lemon (add up to 1 tsp lemon juice total) to balance.

Prepare the smoked salmon by laying slices on a cutting board and, if needed, cutting into portions appropriate for your bagels/crackers (about 2 oz per serving).

Rinse capers briefly under cold water and drain well to remove excess brine. Pat dry with paper towel.

Thinly slice the red onion (use a mandoline or very sharp knife) and separate into rings. If raw onion is too sharp, soak slices in cold water for 5 minutes, then drain and pat dry.

Finely chop the fresh dill and reserve a few sprigs for garnish.

Toast bagels or prepare crackers. If using bagels, split and lightly toast until golden.

Spread about 2 oz (roughly 2 tablespoons) of the flavored cream cheese evenly over each bagel half or a heaping tablespoon onto crackers.

Top each portion with 2 oz smoked salmon (arrange in gentle folds for a restaurant look).

Distribute the red onion slices and capers evenly over the salmon. Use about 1/2 tablespoon capers per two bagel halves (adjust to taste).

Sprinkle 1/2 tablespoon chopped dill over each serving and garnish with a dill sprig. If desired, finish with a light drizzle (about 1/4 teaspoon) of extra virgin olive oil and a squeeze of lemon wedge to taste.

Serve immediately so bagels remain crisp. Provide extra lemon wedges and additional capers on the side.