• 2 large bagels (baked with onion, poppy seeds and seasonings), or plain bagels
• 2 oz. cream cheese, preferably organic spreadable tub cream cheese
• 2 oz. cold smoked salmon (such as lox)
• 64 small capers, drained

Slice bagels in half and toast until browned. Let cool. Spread each half thickly with cream cheese, then cut each half into eight wedges. With sharp knife, cut smoked salmon into triangle-shaped pieces to fit on top of wedges and place on top of cream cheese. Arrange on serving platter. Place two capers on top of each piece and serve. Or, they may be covered with plastic wrap and refrigerated up to 2 hours before serving.