If using a frozen bagel, let it thaw at room temperature for about 10 minutes before toasting.

Using a sharp serrated knife, slice the bagel horizontally into two even halves.

Place both bagel halves cut-side up in a toaster or toaster oven set to medium heat and toast for 2 to 3 minutes until lightly golden and crispy.

While the bagel toasts, ensure the cream cheese is softened at room temperature or use a warm knife for easier spreading.

Remove the toasted bagel halves and immediately spread about 1.5 tablespoons of cream cheese on each half for a smooth, even layer.

Arrange the smoked salmon slices on top of the cream cheese, overlapping them to cover most of the surface.

Scatter capers across the salmon, then add thin slices of red onion, cucumber, and a small pinch of fresh dill if desired.

Finish by sprinkling sea salt and cracked black pepper to taste, then serve immediately while the bagel is still warm.