Philadelphia Recipe

Make quick spread

If you prefer a flavored spread, combine 6 tbsp softened cream cheese, 0.5 tsp lemon zest, 1 tsp finely chopped dill, and 0.25 tsp black pepper in a small bowl. Stir with a fork until smooth and homogenous. Taste and adjust lemon zest or dill as desired. Set aside.

Toast bagels (optional)

Slice the 2 bagels in half. If you like a warm bagel, lightly butter or brush each cut side with about 1/2 tsp butter or olive oil and toast cut-side down in a skillet over medium heat 1–2 minutes until golden, or use a toaster until lightly browned.

Spread cream cheese

Generously spread about 3 tbsp cream cheese (or the prepared flavored cream cheese) on each bottom half of the toasted bagels. Use remaining cream cheese on the top halves if you like extra.

Layer fillings

On each cream cheese–topped bottom half, arrange 2 oz (half of the 4 oz) smoked salmon in overlapping slices to cover the surface. Top salmon with thin slices of 1/8 cup red onion (divide the 1/4 cup between sandwiches), a few slices of tomato (divide 0.5 tomato between sandwiches), and a sprinkle (about 1/2 tbsp) of capers per sandwich. Add cucumber slices if using (divide 0.25 cup), and evenly sprinkle 1/2 tsp chopped dill (divide total 1 tsp) over both sandwiches.

Season and finish

Squeeze a small amount of lemon (use half the lemon) over the salmon and vegetables, and season with freshly ground black pepper (about 1/2 tsp per sandwich divided from total). Place the top halves of the bagels on the sandwiches. If serving open-faced, place only the bottoms and serve immediately.

Cut sandwiches in half if desired and serve immediately with extra lemon wedges and additional cream cheese on the side. Leftover components (smoked salmon and cream cheese) keep refrigerated for up to 2 days.