Prepare the Cream Cheese Base

• Begin by removing the cream cheese from the fridge 10–15 minutes before you plan to spread or blend it. This ensures a smooth, creamy texture.
• In a small mixing bowl, combine the softened cream cheese with freshly squeezed lemon juice and a pinch of black pepper. Stir until fully incorporated.

Add Fresh Herbs

• Gently fold in chopped dill or chives. If you’re a big fan of aromatic notes, consider adding both. This herbal mix will enrich the cream cheese layer with subtle earthy undertones.
• Taste the cream cheese mixture and adjust the seasoning, adding more pepper or a touch of salt if desired.

Choose Your Base

• Decide how you wish to serve your smoked salmon with capers. If you love a classic brunch-style approach, toasted bagels are an obvious choice. For a more refined appetizer, use crackers, cucumber rounds, or crostini.
• Lay out these bases on a serving platter to make assembly quick and visually appealing.

Assemble the Dish

• Spread a thin layer of the cream cheese mixture over your chosen base. If you’re serving it as a platter, you could also place the cream cheese mixture in a small bowl so guests can customize their own portions.
• Next, arrange slices of salmon on top of the cream cheese. You can fold or roll them for an elegant look or lay them flat if you prefer simplicity.

Top with Capers and Onions

• Scatter the capers over the salmon, distributing them evenly so each bite contains that tangy burst. Then add thin slices or finely chopped red onion. The color contrast of purple onion, pink fish, and green herbs creates a striking presentation.
• Finish with a sprinkle of fresh black pepper or a tiny pinch of sea salt if needed.

Garnish and Serve

• For a bright finish, add a final squeeze of lemon juice and garnish with an extra sprig of dill or chives.
• Serve immediately to enjoy the freshest taste. If preparing in advance, store the assembled items in the refrigerator for up to an hour before serving. Just be mindful that bread or crackers may soften if left too long with the spread.