1. Toss the cucmber and scallion slices in a small bowl with the lemon juice, sesame oil & pinch of salt.
2. Lightly toast the bagels. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the eggs & a pinch of salt & cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and Sriracha & cook until the eggs are set, about 1 more minute.
3. Divide the scrambled egg mixture between the bagels & top with the cucumber salad.
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