Classic Bagel with Lox and Cream Cheese

Step 1

Slice the red onion lengthwise from root to tip into very thin half-moons, about the thickness of a coin.

Step 2

Chop the fresh dill into small pieces about the size of a pencil eraser.

Step 3

Split each bagel in half by slicing through the equator so you have two flat halves, holding the bagel steady on the cutting board.

Step 4

Place both bagel halves cut-side up on a toaster rack and set the toaster to medium-high heat, toasting until the cut sides are golden brown and crispy, about 2–3 minutes.

Step 5

Spread 1 tablespoon of softened cream cheese evenly across the toasted cut side of each bagel half using a butter knife.

Step 6

Lay 1 ounce of smoked salmon in a single layer across the cream cheese on each bagel half, folding it gently to fit.

Step 7

Scatter one-quarter of the sliced red onion on top of the salmon on each bagel half.

Step 8

Sprinkle 1 tablespoon of drained capers over the onion on each bagel half.

Step 9

Sprinkle half of the chopped fresh dill over both bagel halves, dividing evenly.