Slice the ¼ tsp everything bagel seasoning for sprinkling over cream cheese in half horizontally. Toast them in a toaster oven or under the broiler for 2–3 minutes, until the cut sides are golden and crisp at the edges but still chewy in the center. Let cool for 1 minute so the 4 oz cream cheese full-fat doesn't melt.

Spread a generous, thick layer of softened cream cheese full-fat (about 2 tbsp per half) over each cut side of the everything bagels. Use the back of a spoon or a knife to spread it all the way to the edges. If you like, sprinkle a little ¼ tsp everything bagel seasoning for sprinkling over cream cheese over the 4 oz cream cheese full-fat.

If using 1 large tomato thinly sliced or ¼ english cucumber thinly sliced on the bias, layer those slices directly on top of the cream cheese full-fat first — they act as a base and keep the 4 oz smoked salmon cold-smoked lox style from sliding.

Drape the 4 oz smoked salmon cold-smoked lox style slices over the 4 oz cream cheese full-fat (or 1 large tomato thinly sliced), folding them loosely to create a generous, layered look. Use about 1 oz of smoked salmon cold-smoked lox style per 2 everything bagels half.

Scatter the thinly sliced red onion very thinly sliced into half-moons over the 4 oz smoked salmon cold-smoked lox style. Separate the onion into individual strands for even distribution. Add a small pile of drained capers on top.

Finish with a few sprigs of fresh pieces fresh dill sprigs stems removed and a crack of pinch freshly ground black pepper. Serve immediately with 1 lemon cut into wedges for serving wedges on the side — a squeeze of fresh lemon cut into wedges for serving over the 4 oz smoked salmon cold-smoked lox style right before eating makes a big difference.