Bagel and Smoked Salmon Sandwiches

• 4 bagels
• 8 tablespoons cream cheese
• 4 tablespoons drained capers
• 1/4 cup finely chopped dill
• 1/2 pound thin smoked salmon slices
• 4 slices red or Vidalia onions

1. Slice the bagels through the center, sandwich fashion.
2. Toast the cut side of each bagel until golden brown.
3. Smear each bagel half with one tablespoon of cream cheese.
4. Scatter equal amounts of capers and dill over four bagel halves.
5. Press down lightly with a fork to make the capers and dill adhere.
6. Cover each smeared bagel half with equal portions of salmon slices.
7. Cover each with one onion slice.
8. Top each sandwich with a second bagel half and press.

bagels, cream cheese, capers, dill, thin smoked salmon slices, red

Taken from cooking.nytimes.com/recipes/10043 (may not work)