Shareable smoked salmon and bagel board with creamy spreads, fresh veggies, capers and lemon for Mother's Day brunch.
# What You'll Need:
→ Proteins & Breads
01 - 12 ounces smoked salmon, thinly sliced
02 - 6 fresh bagels (plain, everything, or sesame), halved
→ Dairy & Spreads
03 - 8 ounces cream cheese, softened
04 - 1/2 cup whipped chive cream cheese
05 - 1/2 cup plain Greek yogurt
→ Vegetables & Fruit
06 - 1 cucumber, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 small red onion, thinly sliced
09 - 1/2 cup radishes, thinly sliced
10 - 1 ripe avocado, sliced
11 - 1/4 cup fresh dill sprigs
12 - 2 tablespoons capers, drained
13 - 1/2 lemon, cut into wedges
→ Optional Additions
14 - 2 hard-boiled eggs, sliced
15 - 1/4 cup pickled red onions
16 - Fresh parsley or microgreens, to taste
# How To Make It:
01 - Toast the halved bagels to light golden brown if desired; place them in groups across a large serving board or platter to provide access from multiple sides.
02 - Spoon the cream cheese, whipped chive cream cheese, and Greek yogurt into separate small bowls or ramekins and position them evenly around the board for easy serving.
03 - Fold or loosely roll the smoked salmon slices into rosettes or gentle folds and arrange them in one or two attractive clusters on the board.
04 - Group cucumber slices, halved cherry tomatoes, red onion, radishes, and avocado in colorful sections; leave space between groups to maintain visual contrast and ease of picking.
05 - Scatter capers and dill over the salmon and produce, and tuck lemon wedges at strategic points for squeezing; season avocado slices lightly with salt and pepper if desired.
06 - Place optional items such as sliced hard-boiled eggs, pickled red onions, and microgreens or parsley in small clusters to extend variety and texture.
07 - Ensure knives and spreaders are available, provide plates and napkins, and serve immediately so guests can assemble bagels to their preference.
