Ingredients:

  • 12 Bagels (Assorted: plain, sesame, everything, and poppy seed)
  • 5 lbs Smoked Salmon (Lox), high-quality, thinly sliced
  • 4 Tbsp Unsalted Butter (optional, for toasting)
  • 4 Tbsp Capers (Drained, non-pareil size)
  • 1 large Red Onion (thinly sliced into rings)
  • 2 medium Tomatoes (Beefsteak or Heirloom), sliced
  • 1 medium English Cucumber (thinly sliced)
  • 1 bunch Fresh Dill Sprigs (for garnish and schmear)
  • 1 large Lemon (cut into wedges)
  • 2 (8 oz) blocks Full-Fat Cream Cheese (softened to room temperature)
  • 4 Tbsp Crème Fraîche or Sour Cream
  • 1 tsp Kosher Salt (divided)
  • 1/2 tsp Black Pepper (Freshly Ground, divided)
  • 2 Tbsp Chives (finely minced, for Everything Schmear)
  • 1/2 tsp Garlic Powder (for Everything Schmear)
  • 1 Tbsp Everything Bagel Seasoning (for Everything Schmear)
  • 2 Tbsp Fresh Dill (Chopped leaves, for Dill & Lemon Schmear)
  • 1 tsp Lemon Zest (finely grated, for Dill & Lemon Schmear)

Instructions:

  1. Soften the Cream Cheese: Ensure cream cheese is properly softened (about 30 minutes at room temperature) for easy mixing.
  2. Make the Schmear Base: Combine the softened cream cheese, crème fraîche, salt, and pepper. Divide this mixture evenly into two separate mixing bowls.
  3. Mix Schmear Variant 1 (Everything): Stir the minced chives, garlic powder, and everything bagel seasoning into the first bowl until fully combined. Transfer to a small serving bowl and chill briefly.
  4. Mix Schmear Variant 2 (Dill & Lemon): Stir the chopped dill and lemon zest into the second bowl until uniform. Transfer to a separate small serving bowl and chill briefly.
  5. Prep the Vegetables: Slice the red onion very thinly, then soak the rings in a small bowl of cold water for 10 minutes. Slice tomatoes and cucumbers uniformly. Drain the capers.
  6. Prep the Lox: Remove the smoked salmon from the packaging. Gently fold the salmon slices into loose, attractive rosettes or ribbons. Place these on a separate platter until assembly.
  7. Slice and Toast Bagels: Slice all bagels horizontally. Toast half of the bagels lightly, if desired, or leave them fresh. Arrange them neatly near the board.
  8. Anchor the Board: Place the chilled schmears (in their serving bowls) and the capers (in a ramekin) directly onto the main serving board. These are your fixed ‘anchors.’
  9. Place the Lox: Arrange the folded smoked salmon attractively around the schmear bowls, ensuring it looks abundant and high-piled.
  10. Add the Produce: Create sweeping lines of the sliced tomatoes, cucumbers, and drained red onion rings, tucking them around the salmon and bowls.
  11. Fill and Garnish: Fill any remaining gaps with lemon wedges and fresh dill sprigs. Serve immediately with the bagels and spreaders.