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Ingredients
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Smoked Salmon
To Serve (choose any combination)
Method
Smoked Salmon
Inspect and arrange
Remove smoked salmon from packaging and inspect for any bones; use tweezers to remove any pin bones. Lay slices out in a single layer on a serving platter, slightly overlapping for an attractive presentation.
Dress the salmon
Zest half the lemon over the salmon and then cut the lemon in half. Squeeze 1/2 of the lemon evenly over the slices to brighten the flavor. Drizzle the extra-virgin olive oil evenly across the salmon (about 1 tablespoon).
Season and garnish
Scatter the chopped fresh dill and drained capers evenly over the salmon. Grind the freshly ground black pepper over the fish. Taste one small piece; add a light sprinkle of sea salt only if needed (smoked salmon can already be salty).
Optional rest
If time allows, let the dressed salmon rest 10 minutes at room temperature to meld flavors. Keep it covered loosely with plastic wrap until ready to serve.
To Serve
Toast bagels and spread each half with softened cream cheese (about 2 oz cream cheese per bagel depending on preference).
Top cream cheese with arugula or microgreens, a few thin slices of cucumber, red onion, and 2–3 slices of the dressed smoked salmon per bagel half.
Alternatively, serve salmon on a platter with lemon wedges, extra dill, capers, sliced red onion, cucumber, cream cheese, and toasted bagels on the side for a family-style presentation.