4 freshly baked bagels
8 oz. cream cheese at room temp.
1/2 c. finely chopped scallions
3/4 lb. smoked salmon, preferably Norwegian

1. Place 1 bagel at a time on a flat surface. Hold a slicing knife parallel to the cutting surface. Cut through the bagel to make 4 slices of more or less equal thickness.

2. Blend the cream cheese with the scallions.

3. For each sandwich, smear 2 ounces of cream cheese on a cut surface of 4 bagel slices. Repeat until all the slices are smeared. Top each smeared surface with an equal number of salmon slices. Reassemble the bagel slices, sandwich fashion. Yield: 4 sandwiches.