Wash and dry your English cucumber, then slice into rounds approximately 1/4 inch thick. Pat each round dry with a paper towel to remove excess moisture.

Let the cream cheese soften at room temperature for 10 minutes if it's straight from the fridge. This makes it much easier to spread.

Using a small spoon or butter knife, spread a generous dollop of cream cheese onto each cucumber round. For a polished look, transfer cream cheese to a zip-lock bag, snip the corner, and pipe it on.

Tear or fold small portions of smoked salmon and place on top of each cream cheese-topped cucumber round.

Finish each bite with a generous pinch of everything bagel seasoning.

Arrange on a platter and serve immediately, or refrigerate for up to 2 hours before serving.