Silky smoked salmon layers over a bright, tangy cream cheese spread finished with olive oil, fresh lemon juice, and zest for a rich, savory base. Briny capers, thin slices of red onion, and a scatter of fresh dill add sharp, herby contrast in every bite, with lemon wedges on the side for an extra citrus punch. Toasting the base until golden and crisp at the edges gives you that satisfying crunch-to-tender contrast a good open-faced bite needs. It's an easy, no-fuss brunch build that comes together in minutes but looks like it took real effort. This one's a great pick for a wheat free spread, since the whole thing is really about the salmon, the herbs, and that creamy citrusy layer doing all the work.
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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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