In a small bowl, combine the cream cheese, mayonnaise, chopped capers, lemon juice, 1 tsp black pepper, and a pinch of sea salt. Stir until smooth and well combined. Taste and adjust lemon, capers, or salt as desired.

Spread about 1.5 oz (3 tablespoons) of the caper cream cheese on the cut side of each toasted bagel half, dividing evenly.

Salmon & Toppings

Prepare shallot and tomatoes

Very thinly slice the shallot. Halve the cherry tomatoes. If you prefer milder shallot, soak the slices in cold water for 5 minutes and drain.

Arrange salmon

Lay 3 oz (half of the salmon) in loose folds over the cream cheese on each bagel bottom, creating a light, even layer. Avoid over-packing so the flavors remain balanced.

Add vegetables and garnish

Distribute the shallot slices and halved cherry tomatoes evenly over the salmon on each bagel. Scatter about 1/2 cup arugula (divided) on top of the tomatoes and shallots. Sprinkle the whole capers and chopped dill (if using) over each bagel. Finish with a light grind of the remaining 1/2 tsp black pepper.

Finish & Serve

Drizzle about 1/2 tsp olive oil over each assembled bagel (divided) and squeeze a little lemon juice from the wedge over each to taste.

Place the other toasted bagel halves on top if making closed sandwiches, or serve open-faced. Serve immediately so the bagels remain crisp.