Artisan Smoked Salmon and Lemon-Dill Cream Cheese Bagels

Wash 1 English cucumber under cold water. Using a sharp knife, slice the cucumber into very thin 1/8-inch rounds.

Wash 3 radishes, trim the ends, and slice them into paper-thin translucent rounds.

Peel 0.5 red onion and slice it into very thin half-moons. If you prefer a milder flavor, soak the onion slices in a bowl of cold water for 5 minutes, then drain and pat dry.

Finely chop the leaves of 1 small bunch of fresh dill, discarding the tough lower stems.

Zest 1 whole lemon using a microplane, then cut the lemon in half and reserve 1 teaspoon of the juice.

In a small mixing bowl, combine 8 oz plain cream cheese with the chopped dill, the lemon zest, and 1 teaspoon of lemon juice. Use a sturdy spoon or spatula to whip the mixture until it is light and well-incorporated.

Slice 3 plain bagels in half horizontally. Place them in a toaster or under a broiler for 2-3 minutes until the cut sides are golden brown and crisp.

Spread approximately 2.5 tablespoons of the lemon-dill cream cheese onto each toasted bagel half.

Divide 6 oz of cold-smoked salmon among the bagel halves, draping the ribbons of fish over the cream cheese.

Layer the sliced cucumber, radishes, and red onion over the salmon, then sprinkle 2 tbsp of capers evenly across the three servings.

Finish by dusting each bagel with 1 tbsp of everything bagel seasoning and a few extra sprigs of fresh dill if desired.