Split the bagels in half horizontally. If using house-made bagels that are still slightly warm, let cool 5 minutes. Lightly toast each half to your preference (medium golden recommended) — about 1–2 minutes in a pop-up toaster or 3–4 minutes under a broiler, watching carefully.

Spread

While toasting, soften cream cheese if needed. For a smoother spread, stir the cream cheese with the optional softened butter until glossy and easy to spread. Using about 3 tablespoons cream cheese per bagel half (6 tbs per bagel), spread an even layer on the cut side of each toasted half.

Toppings

Prepare produce

Peel away the outer papery layer of the red onion and slice very thin rings (about 1–2 mm). Slice the tomato into 3–4 thin rounds (~3 mm). If the tomato is very juicy, pat slices dry with paper towel to prevent sogginess.

Layer smoked salmon

Divide the smoked salmon evenly between the two bagels (about 4 oz per bagel). Gently fold or drape slices over the cream cheese to create a light, airy pile rather than compressing it flat.

Assemble remaining toppings

Top the salmon with tomato slices (2–3 per bagel as fits), then scatter a few red onion rings over each. Evenly distribute the capers (about 1 tsp per bagel). Sprinkle the chopped fresh dill over the top, if using, and add a few grinds of black pepper.

Finish

Optionally squeeze a few drops of lemon juice from a wedge over each assembled bagel to brighten flavors. If desired, add a small handful of butter lettuce or arugula beneath the salmon for extra texture, and finish with a light sprinkle of everything bagel seasoning.

Serving

Place the assembled bagels on plates and serve immediately with remaining lemon wedges on the side. Offer extra capers, red onion, and cream cheese to taste. Store any leftover smoked salmon refrigerated and consume within 2 days.