Directions

1. For the cream cheese - chop all ingredients very finely by hand and mix into plain whipped cream cheese (tarragon, chives, dill, basil, anchovies, garlic confit, black pepper)
2. For the eggs - drop room temp eggs into vigorously boiling water and set a timer for 11 minutes. When the timer goes off, shock the eggs in an ice bath then peel when fully chilled. Chop the eggs by pushing them through a wire grate.
3. For the pickled mustard seeds -bring black and gold mustard seeds to a boil covered with lots of extra water. Let boil for 10 minutes then drain, rinse, and repete. After blanching 3 times, the seeds should begin to soften and taste less bitter. Cover the seeds in a quick pickle brine (2 parts white vinegar: 1 part water: 1 part sugar) and simmer slowly for 1 hour. Include in the brine some salt and lemon peels, but pull the lemon peels out before serving.The mustard seeds should be soft, sweet, and pop like caviar when fully cooked.
4. Build the bagel sandwich open faced starting with the schmere, eggs and smoked salmon, and then top with pickley things, chives and salt.