Toasted whole-grain bagel halves get piled high with silky smoked salmon, briny capers, thin ribbons of red onion, and fresh dill for a brunch spread that tastes like a deli classic. A bright, zesty base brings lemon juice, lemon zest, olive oil, and black pepper together into a smooth, tangy layer that ties every bite together. The salmon stays the star, draped generously and finished with a squeeze of fresh lemon for a little acidity against the rich, smoky flavor. It's an easy assemble-and-serve recipe with no cooking beyond a quick toast, making it perfect for lazy weekend mornings or a quick brunch spread. This one fits neatly into a dairy free routine without sacrificing any of that classic bagel-and-lox satisfaction.
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Toast the bagel halves in a toaster or under a broiler until the cut sides are golden and crisp at the edges, about 2–3 minutes. Set aside on a cutting board.
In a small mixing bowl, combine the cream cheese, extra virgin olive oil, lemon juice, lemon zest, and black pepper. Stir until smooth and evenly combined.
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