Prepare the Herbed Cream Cheese: In a medium mixing bowl, combine the softened cream cheese, finely chopped chives, minced garlic, black pepper, and salt. What works best for me is using a fork to mash and stir everything together until it's completely smooth and the ingredients are evenly distributed. Taste and adjust seasoning if needed.

Slice the Bagels: Using a serrated bread knife, carefully slice each bagel in half horizontally. A steady hand ensures two even halves, perfect for toasting.

Toast to Perfection: Toast the bagel halves to your liking. You can use a toaster, place them under a hot grill for 2-3 minutes, or even toast them cut-side down in a dry frying pan over medium heat. We're looking for a light golden-brown colour and a crisp surface, while the inside remains soft and chewy.

Assemble the Base: Once toasted, place the bagel halves on a plate. Be generous and spread a thick layer of the chive and garlic cream cheese over the entire surface of each half.

Add the Salmon: Gently drape the slices of smoked salmon over the cream cheese. Don't press them down; let them fold and ripple naturally for a more appealing look and texture.

Add the Final Toppings: Sprinkle the drained capers and the paper-thin slices of red onion over the salmon. The key with the onion is to slice it as thinly as possible so its flavour is a sharp accent, not an overpowering force.

Garnish and Serve: If you're using them, finish with a few delicate sprigs of fresh dill. Serve immediately with a lemon wedge on the side for squeezing over just before eating.