Split the 2 bagels in half horizontally. If you prefer warmed bagels, toast cut sides in a toaster or under a broiler for 1–2 minutes until lightly golden. Remove and set aside.

Make seasoned cream cheese

In a small bowl, combine 6 tbsp softened cream cheese, 1 tsp fresh lemon juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Stir until smooth. Taste and adjust seasoning. If you like a richer spread, fold in 2 tsp softened unsalted butter until incorporated.

Smoked Salmon & Toppings

Prepare produce

Thinly slice about 1/4 cup red onion into rings and separate. Thinly slice cucumber and tomato (if using). Chop 1 tbsp fresh dill and 1 tbsp chives (optional). Rinse and drain 2 tbsp capers to remove excess salt.

Assemble bagel

Spread a generous 3 tbsp of the seasoned cream cheese on each toasted bagel bottom. If using everything bagel seasoning, sprinkle about 1/2 tsp on each spread side. Layer about 4 oz (half of the 8 oz) smoked salmon across each bagel bottom, folding slices slightly for volume.

Add toppings

Top the salmon with evenly distributed red onion rings (about 2 tbsp per bagel), 1 tbsp capers, cucumber slices, and tomato slices if using. Sprinkle the chopped dill and chives over each. Add a small handful (about 1/4 cup) of microgreens or arugula if desired.

Finish

Lightly crack 1/8–1/4 tsp black pepper over each assembled bagel. Squeeze a little lemon juice from the wedges over the salmon (about 1/2 tsp per bagel) to brighten flavors. Place the bagel tops over the fillings and press lightly.

Serve

Cut each assembled bagel in half if desired and serve immediately with remaining lemon wedges. Provide extra capers, red onion, and cream cheese on the side for guests to adjust to taste.