Split the bagels horizontally. Lightly toast until golden and warm (about 2–3 minutes in a toaster or 3–4 minutes under a broiler). If using butter, spread 1/2 tablespoon butter on each warm half while still hot.

Spread about 2 to 3 tablespoons of softened cream cheese on each toasted bagel half (total ~1 cup of cream cheese for 6 bagels). Reserve remaining cream cheese if you want extra.

Smoked Salmon & Proteins

Arrange 3 ounces (about 3–4 thin slices) of smoked salmon on each cream cheese–covered bagel half. Gently fold or fan the slices so they lay evenly and look generous.

Squeeze a little fresh lemon juice (about 1/2 teaspoon) over the salmon on each assembled bagel to brighten flavor just before serving.

Salad & Toppings

While bagels toast, prepare the salad: place mixed greens in a medium bowl. Add sliced tomatoes, thinly sliced red onion (separate rings so guests can pick), and half of the capers (reserve the rest for garnish).

Whisk together olive oil, vinegar, sea salt, and black pepper in a small bowl. Drizzle dressing over greens and toss lightly to coat (use about half the dressing now and reserve some if serving on the side).

Garnish each bagel-topped half with a few tossed greens, 1 teaspoon of capers, and a sprinkle of chopped fresh dill. Add extra red onion rings or tomato slices on top as desired.

Assembly & Service

Place assembled bagel halves on a platter. Serve with lemon wedges, remaining capers in a small dish, and any extra cream cheese or dressing on the side.

Optional: For a more composed plate, make small open-faced bagel sandwiches: place greens on the bagel first, then salmon, then tomatoes, onions, capers, and dill. Serve immediately while bagels are still slightly warm.