Add Smoked Salmon Recipe

Toast and spread

Lightly toast the bagels or bread until just golden. While still warm, spread about 2 tablespoons of softened cream cheese on each half (or adjust to preference).

If using cucumber, arrange 3–4 thin slices on top of the cream cheese to create a thin protective layer between bread and salmon (prevents sogginess).

Dress the salmon

Lay the smoked salmon slices on a cutting board. Squeeze the juice of half the lemon evenly over the salmon (reserve the other half for serving). Drizzle 2 tablespoons extra-virgin olive oil over the slices.

Scatter the rinsed capers evenly over the salmon. Sprinkle the chopped dill, 1/4 teaspoon sea salt, and 1 teaspoon freshly ground black pepper, then gently toss or fold the salmon slices so the seasonings are distributed without breaking the slices.

Divide the dressed smoked salmon into four even portions. Lay the salmon portions on top of the cream-cheese–topped bagel halves (or bread). Arrange them so they slightly overlap for an attractive presentation.

Top with very thinly sliced red onion and optional microgreens or arugula. If using, add a couple cucumber slices on each for crunch.

Finish

Give each assembled piece a final squeeze of the remaining lemon half (lightly, to avoid overpowering). Taste and add a light pinch more black pepper or a few more capers if desired. Serve immediately.