Tower Of Bagel Sandwiches

• 4 freshly baked bagels
• 8 ounces cream cheese at room temperature
• 1/2 cup finely chopped scallions
• 3/4 pound smoked salmon, preferably Norwegian

1. Place one bagel at a time on a flat surface.
2. Hold a slicing knife parallel to the cutting surface.
3. Cut through the bagel to make four slices of more or less equal thickness.
4. Blend the cream cheese with the scallions.
5. For each sandwich, smear two ounces of cream cheese on a cut surface of four bagel slices.
6. Repeat until all the slices are smeared.
7. Top each smeared surface with an equal number of salmon slices.
8. Reassemble the bagel slices, sandwich fashion.

bagels, cream cheese, scallions, salmon

Taken from cooking.nytimes.com/recipes/10039 (may not work)