Smoked Salmon Everything Bagel Plate

• 90 g (1 small everything bagel), split — Everything-seasoned bagel
• 100 g smoked salmon — Smoked salmon
• 45 g (3 tbsp) — Plain nonfat Greek yogurt
• 60 g, thinly sliced — Cucumber with peel
• 70 g, halved — Raw cherry tomatoes
• 15 g, very thinly sliced — Raw yellow onion
• 8 g (about 1 1/2 tsp) — Fresh lemon juice
• 0.3 g (small pinch) — Ground black pepper

Method

1. 1Toast the cut sidesPlace both bagel halves cut-side down in a dry skillet over medium heat. Cook for 2 minutes without moving them.2 minLook for: The cut faces are lightly golden and feel dry rather than soft.Safety: Keep the skillet handle turned inward and do not leave the dry pan unattended.
2. 2Warm the seeded crustsTurn the bagel halves onto their seeded sides and cook for 1 minute.1 minLook for: The crusts are warm and fragrant without dark or scorched seeds.Safety: Move the hot bagel with tongs to protect your fingers.
3. 3Cool the bagelMove the toasted halves to a rack or clean plate with the cut sides facing up. Cool for 5 minutes.5 minLook for: The bagel is no longer steaming, so the yogurt will not melt or turn watery.Safety: Place the hot bagel on a heat-safe surface.
4. 4Mix the lemon yogurtStir the Greek yogurt, lemon juice, and black pepper for 45 seconds until smooth and evenly speckled.45 secLook for: The spread is thick, glossy, and free of watery streaks.Safety: Keep yogurt and smoked salmon at 40°F or colder until assembly.
5. 5Dry the vegetablesPat the cucumber slices and halved tomatoes dry, then separate the onion into thin strands.1 minLook for: The vegetables are crisp with no visible surface water that could soften the bagel.Safety: Use clean hands, a clean towel, and a clean work surface for ready-to-eat vegetables.
6. 6Spread the cooled bagelDivide all of the lemon yogurt between the two cooled bagel halves and spread it close to the edges.45 secLook for: Each cut face has an even layer of yogurt with no bare dry patches.Safety: Make sure the bagel has cooled before adding the refrigerated yogurt.
7. 7Add the smoked salmonFold the smoked salmon into loose ribbons and divide it evenly between the two bagel halves.1 minLook for: The salmon covers most of the yogurt without being compressed into a dense pile.Safety: Use a clean utensil and keep the salmon chilled until this step.
8. 8Finish with the vegetablesArrange the cucumber, tomatoes, and onion over the salmon, dividing every ingredient evenly between the two halves.1 minLook for: Each half carries crisp vegetables without wet or crushed edges.Safety: Serve immediately and discard the assembled plate after more than 2 hours above 40°F.