Classic Bagel with Lox

Step 1

Cut each cucumber in half lengthwise from one end to the other, then place each half flat-side down on the cutting board and slice crosswise into thin half-moon shapes about 1/8-inch thick, until you reach the watery center.

Step 2

Cut the red onion in half from root to tip, then lay each half flat-side down and slice crosswise into paper-thin rings, aiming for shapes you can see light through.

Step 3

Split each bagel in half horizontally (through the side, not from the pointed end) and place both halves cut-side up in a toaster or toaster oven set to medium.

Step 4

Toast until the cut surfaces turn the color of light wheat bread with the tiniest specks of golden brown, about 3 to 4 minutes.

Step 5

Remove the bagels from the toaster and place both halves on a clean plate or cutting board, cut-side up.

Step 6

Spread 1 ounce of softened cream cheese on the top surface of each bagel half, using a butter knife to create an even layer about the thickness of a pencil-width.

Step 7

Lay 1 ounce of smoked salmon across the cream cheese on each bagel half, draping and folding it gently so it covers most of the white surface.

Step 8

Scatter half of the cucumber slices in a single layer across the lox on one bagel half and the other half across the second bagel.

Step 9

Scatter half of the red onion rings across the cucumber on one bagel and the other half on the second bagel.

Step 10

Sprinkle 1 tablespoon of capers over the toppings on each bagel half so they are evenly distributed.