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“This is based on the towers of salmon served at Sadelle’s in NYC. I make my “Everything” cream cheese with beet horseradish around the holidays for the color but regular prepared or freshly grated horseradish is fine too. My husband likes me to add finely chopped crispy bacon to the mix as well.”
Preheat oven to 400°F. Thinly slice the bagels with sharp bread knife horizontally to make large, thin rounds. Toast on a baking sheet until crispy; remove and turn off oven.
Line a pan or casserole with plastic wrap, leaving enough on the ends to fold over the terrine and layer the salmon in tight concentric circles along the bottom. Do the same with the tomatoes, onions and cucumbers.