In a medium bowl, combine 6 tbs softened cream cheese and 2 tbs Greek yogurt. Stir with a spatula or whisk until smooth and homogenous, no lumps remaining.

Fold in 1 tbs chopped chives, 1 tbs chopped dill, 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning — add a pinch more salt or lemon juice if desired.

Cover and chill for at least 10 minutes to let flavors meld. The schmear will keep refrigerated in an airtight container for up to 3 days.

Everything Bagel Stack

Prepare produce and toast bagels

Slice each bagel in half horizontally. If you prefer toasted bagels, heat a skillet over medium-low heat and melt 1 tbs butter; toast cut sides until golden (about 1–2 minutes). Alternatively, use a toaster and lightly brown. Thinly slice 1/2 cucumber and 1/4 red onion into rounds and rings respectively. Cut half a lemon into wedges.

Assemble base schmear

Using about 1 tbs of the herbed schmear (or plain cream cheese if you skipped making the herbed version) spread an even layer on the bottom half of each bagel. Spread another light layer on the top half if you like extra schmear.

Stack the fillings

On each bottom bagel half, arrange 60 g smoked salmon (divide the 120 g between the two bagels) in an even layer, folding slices for loft. Top the salmon with several cucumber slices (about 6–8 per bagel), a few thin red onion rings to taste, and 1/2 tablespoon capers sprinkled evenly.

Finish and season

Sprinkle each assembled bagel with 1/2 tbs chopped fresh dill (divide the 1 tbs), and a grind of freshly ground black pepper (~1/8–1/4 tsp per two bagels). Add a squeeze of lemon wedge over the top of each stack to brighten flavors.

Place the top half of the bagel on each stack. Serve immediately while bagels are warm or at room temperature. If packing for later, keep the schmear and fragile toppings separate and assemble just before serving.