Wash the dill, shake dry and chop finely. Mix cream cheese, mustard and dill, season with salt and pepper. Cut the bagel open, bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
manufacturer) Bake for 4-5 minutes.
Wash the salad and shake dry. Wash, clean and slice the tomatoes. Spread the bagel with the cream cheese, cover with lettuce, tomatoes and trout fillets. Put 1 tsp caviar on each bagel, cover with the upper half.
Add the remaining cream cheese cream.