Smoked Salmon Bagel

Instructions

1. 1 Slice the Montreal-style bagels in half horizontally. If desired, toast them lightly, cut-side down, in a dry skillet or under the broiler for about one minute until the cut surface is just golden and slightly crisp while the exterior remains chewy.
2. 2 Spread a generous layer of softened cream cheese on each bagel half, using about twenty-five grams per half. Apply it thickly and evenly, creating a smooth base that extends to the edges of the bagel.
3. 3 Drape the thin slices of cold-smoked salmon over the cream cheese in loose, folded layers rather than flat sheets. This creates an appealing ruffled appearance and allows the delicate flavour and silky texture to come through in each bite.
4. 4 Scatter the drained capers across the salmon, distributing them evenly. Place the paper-thin red onion rings on top, separating them gently so they lie in a single layer across the surface.
5. 5 Tuck small sprigs of fresh dill between the layers of salmon and over the top. Finish with a few grinds of black pepper and serve each bagel with a lemon wedge alongside for squeezing over the salmon just before eating.