Bagels with smoked salmon and caper salsa

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    4 plain or rye bagels
    100 g (31⁄2 oz) neufchatel cream cheese
    200 g (7 oz) sliced smoked salmon
    2 spring onions (scallions), chopped
    2 roma (plum) tomatoes, finely chopped
    2 tablespoons baby capers, rinsed and drained
    2 tablespoons finely chopped dill
    2 tablespoons lemon juice
    1 tablespoon extra virgin olive oil


    1. Cut the bagels in half and spread the base generously with cream cheese, then top with the salmon.
    2. Combine the spring onions, tomatoes, capers, dill, lemon juice and olive oil in a bowl. Pile this mixture onto the salmon and serve.

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