Slice the 2 bagels in half horizontally. Toast the cut sides in a toaster or under a broiler until golden and slightly crisp, about 1½–3 minutes depending on your appliance. If using butter, lightly spread 1/2 tablespoon butter on each warm half immediately after toasting.

Prepare cream cheese

If the cream cheese is cold and firm, soften it for about 10–15 seconds in the microwave or leave at room temperature 20–30 minutes. Stir with a spoon to a smooth, spreadable consistency. Divide the 8 tbsp cream cheese so you have about 4 tbsp per whole bagel (2 tbsp per half).

Spread about 2 tablespoons of cream cheese on each toasted bagel half, making sure to cover the surface evenly to act as a barrier between bread and moist toppings.

Toppings

Assemble smoked salmon

Arrange the smoked salmon evenly over the cream cheese on four bagel halves (or both halves if making open‑faced). Use about 25 g (roughly 1 oz) per half so the 100 g covers all halves with a generous layer.

Add vegetables & capers

Distribute the thinly sliced red onion and tomato slices over the salmon. Scatter the capers evenly across the bagels to add briny pops of flavor. If using cucumber, add 2–3 thin rounds per half under or over the salmon as preferred.

Finish and season

Sprinkle the chopped fresh dill over each assembled bagel. Grind black pepper to taste and add a light squeeze of lemon juice from the wedges over the salmon (about 1/4 lemon per bagel half). If desired, dust a small pinch of everything bagel seasoning on the cream cheese before adding toppings.

Serve

Place the completed bagel halves on a plate. Serve immediately while the bagel is still slightly warm and the cream cheese is spreadable. Provide extra lemon wedges and additional capers or onions on the side for guests to customize.

Leftovers: store components separately—smoked salmon refrigerated in airtight container up to 2 days, cream cheese covered up to 5 days, and toasted bagels in a sealed bag at room temperature for one day or freeze for longer storage.