• 3 bagels, thinly sliced - I used onion and poppy seed
• extra virgin olive oil, for drizzling

• 1 8 oz pkg Neufchâtel cheese
• 8 oz cured salmon, finely chopped 
• Finely grated zest from one Meyer lemon
• 2 tbsps cornichons, sliced into thin coins 
• 1 tbsp pickle brine
• 1/2 tsp pickled mustard seeds from the bottom of the pickle jar
• 2 tbsp minced red onion
• 2 tbsp buttermilk
• 1/2 tsp freshly ground black pepper
• 1/8-1/4 tsp cayenne, depending on your heat preference
• 2 tbsp finely snipped chives, to garnish 
• Watermelon radish, for serving alongside
• Fresh dill sprigs, to garnish 

Preheat the oven to 400°. Arrange bagel slices in as much a single layer as possible. Drizzle with olive oil and spread to a thin film across all bagel surfaces with a basting brush. Toast 10 mins or until golden.

          

Combine cured salmon, neufchatel, buttermilk, lemon zest, cornichons, pickled mustard seeds, brine, red onion, and spices, and stir until uniform. Add a little more buttermilk should you wish for a looser dip. Taste, and adjust seasoning as needed. 

   

Transfer dip to a shallow bowl and surround with bagel chips.

     

Generously sprinkle chives to coat and serve alongside a bowl of thinly sliced radishes and dill sprigs. Dip and chips keep for up to one week.