Infusing smoked salmon with the flavour of briny capers, lemon juice and onion elevates your favourite bagel combo to a whole new level.
Marinate the salmon with the capers, lemon juice and red onion for at least 20 minutes.
Mash together the lemon zest, dill and cream cheese until smooth and spreadable.
Cut the bagels in half horizontally and spread both sides generously with the cream cheese mixture. Top the bottom of each bagel with rocket leaves, arrange a few slices of salmon on each then sandwich them with the tops.