Step 1: Toast the Bagel to Perfection

Slice the bagel in half. The goal is to achieve a lightly golden-brown surface with a warm, soft interior. You do not want it to become hard and crunchy like a cracker. Toast the bagel using your preferred method:

• Toaster: The easiest and fastest method. Use a medium setting.
• Oven/Toaster Oven: Place the bagel halves, cut-side up, on a baking sheet. Broil on high for 1-2 minutes, watching carefully until they are lightly golden. This method produces a wonderfully even toast.

Step 2: Apply the Perfect Schmear

Once toasted, let the bagel cool for just 30-60 seconds. If it’s too hot, the cream cheese will melt into a liquidy mess. Using a butter knife or an offset spatula, apply a generous layer (a “schmear”) of the softened cream cheese to the cut side of both bagel halves. Spreading it from edge to edge ensures you get creamy goodness in every single bite.

Step 3: Layer the Smoked Salmon

Gently drape the slices of smoked salmon over the cream cheese. Don’t just lay them flat. Fold and arrange them loosely to create some height and texture. This makes the bagel look more appealing and enhances the mouthfeel. Cover the entire surface of one or both halves, depending on your preference.

Step 4: Add the Toppings

This is where the magic happens. Sprinkle the toppings evenly over the smoked salmon.

• Start by scattering the capers.
• Next, artfully place the thin slices of red onion.
• Finally, sprinkle the freshly chopped dill over everything.
• If using, add a few grinds of black pepper.

Step 5: The Finishing Touches and Assembly

If you desire, give a light squeeze of fresh lemon juice over the toppings to brighten the flavors. If you’re adding tomato, place the thin slice on top of the other toppings.

You can serve the bagel open-faced to admire your handiwork, or you can place the top half of the bagel on the bottom half to create a classic sandwich. Slice in half for easier handling, and serve immediately.