Slice the 4 bagels in half horizontally. Place cut sides up in a toaster or under a broiler and toast until golden and slightly crisp, about 2–4 minutes depending on appliance. Remove and set aside to cool slightly.

Make whipped cream cheese

Place 8 oz cream cheese in a medium bowl. Add 2 tablespoons milk (or half-and-half), 1 teaspoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1 teaspoon salt and 1/2 teaspoon black pepper. Using an electric handheld mixer or a whisk, whip until light, airy and spreadable, about 1–2 minutes. Taste and adjust salt, pepper or lemon juice as desired.

Toppings

Prepare vegetables

Thinly slice the tomato and very thinly slice 1/2 red onion into rings. Drain capers and pat dry. If using baby greens, toss them lightly with 1 teaspoon olive oil and a small pinch of salt to dress; this is optional but adds brightness.

Assemble on bagels

Spread about 2 tablespoons of the whipped cream cheese evenly on each toasted bagel half (adjust to taste). On each topped half, layer 1–2 ounces smoked salmon (total 8 oz divided across 4 bagels), then place 2–3 thin tomato slices, a few red onion rings, and a sprinkle (about 1/2 teaspoon) of capers per bagel half. Add a small handful (~1/4 cup) of dressed baby greens on top of the salmon if using.

Finish & Serve

Season each assembled bagel with freshly ground black pepper to taste and, if desired, a light sprinkle of everything bagel seasoning or sesame seeds. Serve immediately with lemon wedges on the side for squeezing over the salmon. Optionally serve open-faced (one half per person) or close into sandwiches. Leftover whipped cream cheese can be kept in an airtight container for up to 3 days in the refrigerator.