Giant Bagel Lox and Cream Cheese Cake

1. Lay down half the dill in a large container big enough to fit the salmon.
2. Cover each side of the salmon in the salt, sugar, and pepper mixture and place it on top of the dill, skin side down.
3. Add the remaining dill on top of the salmon.
4. Cover with plastic wrap and then use something heavy to weigh it down.
5. Place in the fridge for 48 hours.
6. When the salmon is done curing, take it out of the tray and rinse off as much of the curing mixture as possible. Let it sit in the fridge overnight.
7. Slice the cured salmon as thinly as possible.
8. On a sheet tray, combine the garlic flakes, onion flakes, poppy seeds, and sesame seeds (this is your 'everything bagel' mixture).
9. Unwrap the Pillsbury French bread dough and coat it thoroughly in the everything bagel mixture.
10. Place the coated dough in a greased bundt cake tray and bake at 350°F (175°C) for 30 minutes.
11. Once baked and cooled slightly, slice the large 'bagel' in half horizontally.
12. Toast both sides of the sliced 'bagel' halves.
13. Layer the 'sandwich' as follows: Spread cream cheese on the bottom half, then add a generous layer of sliced salmon, followed by thinly sliced red onion and avocado.
14. On the other side (top half) of the 'bagel', add the remaining cream cheese and capers.
15. Assemble the two halves to form the 'cake' and serve.