Wash the English cucumber thoroughly under cool running water. Cut into 1/4-inch thick rounds, aiming for about 12–16 pieces. Arrange the slices on a platter.

Let the cream cheese sit at room temperature for about 30 minutes to soften. Mix in desired seasonings if adding extra flavor.

Spread a generous dollop of cream cheese onto each cucumber slice, covering almost the entire surface.

Cut the cold smoked salmon into manageable pieces and place one on each cucumber bite, allowing some to drape over the edges.

Lightly sprinkle each bite with everything bagel seasoning for added flavor and a delightful crunch.

Garnish each bite with a sprig of fresh dill. Serve immediately or refrigerate briefly before serving.