Silky smoked salmon layered over a bright, lemony cream cheese spread is the kind of open-faced bite that feels indulgent but comes together in minutes. Briny capers and thin ribbons of red onion cut through the richness, while fresh dill adds that classic herby lift smoked salmon practically demands. A squeeze of lemon at the end brightens everything up and ties the toppings together beautifully. This build is easy to adapt for a gluten free base, so you get all the same toasted-edge crunch and creamy, salty, herbaceous layers without missing a thing. It's an easy brunch centerpiece that looks impressive but takes almost no effort to pull off. Serve it with extra lemon wedges on the side and you've got a genuinely satisfying gluten free brunch option.
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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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