Everything bagel, Philly smoked salmon cream cheese, cold smoked sockeye salmon and avocado slices. Druthers to season.

A Wegmans boiled & baked, warm and crusty from the hearth bagel would be highly coveted. But here in my neck of GA the best is a pretender from Kroger.
Not a deal breaker and bon appetite my brothers.

This message has been edited. Last edited by: Dbltap,

I get one every week, doing the best I can in OKC.

My way: Every time basic ingredients: toasted bagel, cream cheese, smoked salmon, a few capers and finely chopped red onion.

Optional additional ingredients: I add a few other things occasionally to liven it up: thinly sliced tomato, fresh dill, maybe a few very thinly sliced cucumbers, or some very finely grated lemon zest. There are a number of other things you can add or subtract to vary the taste.

Disclaimer: I have a lot of friends of over 40 years from NJ, New Yawk, CT, and my ex wife was born in Brooklyn and grew up in Bahston MA. Yep: culture shock.

I love regional foods, great learning experiences. When I moved to OKC to attend college there was a wonderful little Jewish bakery a block away. Loved that place and the owner, Irene, who was a transplant from NYC and made bagels the authentic way.