Shmear: Smoked Salmon Recipe

Toast and prepare bagels

Slice bagels in half horizontally. If desired, spread the cut edges with 1/2 tablespoon softened butter each and toast under a broiler or in a toaster until golden and slightly crisp (about 1–2 minutes under broiler or 2–3 minutes in toaster).

Prepare seasoned cream cheese

In a small bowl, combine 1 cup cream cheese, 2 teaspoons chopped dill, 1 teaspoon snipped chives, the zest of half a lemon and 1/8 teaspoon black pepper. Mix until smooth and spreadable. Taste and adjust salt (add up to the listed 1/4 tsp sea salt if needed).

Spread about 2 to 3 tablespoons of the seasoned cream cheese evenly over each toasted bagel half.

Assemble salmon layers

Divide the 8 oz smoked salmon into 4 equal portions. Drap each portion loosely over the cream cheese on each bagel half, creating gentle folds or rosettes so the salmon feels substantial but not packed.

Scatter 1/2 tablespoon rinsed capers over each smothered bagel half (adjust to taste).

Place a few very thin slices of red onion atop each bagel half—use about 1 to 2 slices per half, or as desired for bite and color.

Squeeze a light drizzle of lemon juice (about 1/2 teaspoon) over each assembled salmon-topped bagel half to brighten flavors.

Finish each portion with a light sprinkle of fresh dill and chives, then add a pinch of freshly ground black pepper. Skip or reduce the sea salt since smoked salmon and capers are already salty.

If using, top with tomato slices, cucumber ribbons, or a small handful of microgreens or arugula for freshness and texture.

For an extra crunch and flavor on the bagel edge, sprinkle a light dusting (about 1/4 teaspoon) of everything seasoning onto the toasted cut surface before spreading the cream cheese.