Build the rice paper layers

• Dip one side of a rice paper sheet into the beaten egg wash.
• Press it firmly onto a second sheet.
• Dip the whole double sheet into the egg wash until both sides are fully coated.

Shape the discs

• Place the coated double sheet on a lightly oiled board.
• Cut a small X in the center, about 1.5 inches in each direction.
• Pull the four flaps back to create a center hole and press the edges down to form a round disc.
• Repeat with the remaining sheets to make a second disc, for a top and a bottom.

Season and bake

• Transfer both discs to a parchment-lined baking tray.
• Sprinkle generously with everything bagel seasoning.
• Bake at 175 °C convection (190 °C regular) until golden and crisp all over, then let cool slightly.

Build the sandwich

• Flip both discs so the smooth side faces up.
• Spread the cream cheese generously across the base disc.
• Layer the smoked salmon to cover, then add the capers, red onion and fresh dill.

Close and serve

• Press the second disc on top.
• Serve immediately.