It seems almost every cookbook from the 1970s has a photograph of salmon mousse molded into the shape of a large fish with sliced olives for eyes -- because who doesn't want to eat something that is staring at them? The sad part of this story is that salmon mousse is actually delicious, but unfortunate photography has (pardon the pun) left a bad taste in our mouths. Serve this in a fancy ramekin or decorative bowl with a crust of everything bagel spices on the top, and watch in amazement as the hokey food styling of the 70s becomes a distant memory.
Place the dried garlic, dried onion and sesame seeds in a skillet over medium heat. Toast, shaking the skillet occasionally, until barely fragrant, about 2 minutes. Add the poppy seeds and continue toasting for another 30 seconds, then remove from the heat. Add the coarse salt and allow to cool.
Add the cream cheese, smoked salmon, half-and-half, capers, dried dill and red onion to a food processor. Pulse in short bursts until the ingredients begin to combine, then process until smooth, scraping down the bottom and sides of the bowl as necessary.
Scoop the mousse into a fancy serving bowl or ramekin, then smooth the top with a spatula or the back of a spoon. Sprinkle the everything bagel seasoning evenly over the top, cover with plastic wrap and refrigerate for at least 15 minutes to firm. Serve with crackers, mini toasts or bagel chips.