Begin by rinsing an English cucumber under cool water and slice into ¼ inch thick rounds.

Remove the cream cheese from its packaging and allow it to sit at room temperature for about 30 minutes until softened.

Use a butter knife to spread a generous layer of cream cheese onto each cucumber slice.

Gently separate the cold smoked salmon into smaller pieces and place atop each cream cheese-covered cucumber slice.

Sprinkle everything bagel seasoning over each bite and add a small sprig of fresh dill for garnish.

Serve the bites immediately on a platter or cover and store in the refrigerator for up to 24 hours.