Smoked Salmon Bagel Board

The smoked salmon bagel board is one of those hosting setups that looks like a lot more effort than it actually is. Everything can be prepped the night before, nothing gets cooked, and guests can spend twenty minutes building their ideal bagel while you're still getting dressed. The only non-negotiable is the sourcing — a great salmon board lives or dies on the quality of three things: the salmon, the cream cheese, and the bagels.

Supermarket bagels are fine for a Tuesday. For a proper brunch board, get them from a real bagel shop the morning of, and ideally don't toast them until guests arrive.

What You Need (serves 6–8): - 6 assorted fresh bagels (everything, plain, sesame, pumpernickel) - 7 oz cream cheese (plain and chive-mixed) - 7 oz thinly sliced quality smoked salmon (wild Pacific or Nova-style) - 2 tablespoons capers - ½ red onion, very thinly sliced - 1 English cucumber, thinly sliced - 2 hard-boiled eggs, sliced - 1 lemon, cut into wedges - Fresh dill sprigs - Everything bagel seasoning - Flaky sea salt and cracked pepper - Optional: sliced tomatoes, arugula, avocado

The Assembly: Use a large wooden board or marble slab. Place cream cheese in small bowls (one plain, one mixed with chives and lemon zest) in two corners. Lay the smoked salmon in elegant folds in the center. Arrange cucumber slices, red onion rings, and egg slices in clusters. Scatter capers across. Tuck dill sprigs throughout. Place lemon wedges at each end. Halve the bagels and arrange around the perimeter.

Pro Tips: Prepare everything except the bagels up to 2 hours ahead. Cover with plastic wrap and refrigerate. Slice and toast bagels just before guests arrive. Set out small plates, knives, and napkins to encourage relaxed self-service.