Ingredients:

  • 1.5 lbs high-quality smoked salmon, thinly sliced
  • 16 oz plain whipped cream cheese
  • 4 oz goat cheese
  • 1 medium red onion, shaved into paper-thin rings
  • 3 tbsp non-pareil capers, drained and patted dry
  • 1 large English cucumber, sliced into thin rounds
  • 2 cups heirloom cherry tomatoes, halved
  • 0.5 cup fresh dill sprigs
  • 2 lemons, one sliced into wheels and one zested
  • 10 assorted mini bagels (plain, everything, and sesame)
  • 1 loaf pumpernickel or rye bread, cut into small triangles

Instructions:

  1. Slice the red onion into translucent rings and soak them in a bowl of ice water for 10 minutes to remove harshness and increase crispness.
  2. In a small bowl, fold the fresh lemon zest and one tablespoon of finely chopped dill into the whipped cream cheese until well combined.
  3. Gently roll each slice of smoked salmon into a loose ribbon or rosette to add vertical height to the presentation.
  4. Lightly toast the mini bagels and pumpernickel triangles until just crisp.
  5. Place ramekins of the lemon-dill cream cheese, goat cheese, and capers on a large slate or marble platter.
  6. Arrange the salmon rosettes, cucumber rounds, halved tomatoes, and soaked onions around the ramekins. Garnish with lemon wheels and fresh dill sprigs.