Preheat the oven to 180°C, gas mark 4. Thinly slice the bagel into rounds, drizzle with oil and season. Arrange on a baking tray and bake for 8-10 minutes, turning halfway, until crisp and golden. Leave to cool then break into pieces.
Meanwhile, put the cream cheese, zest from 1 clementine and 1 tbsp juice in a small bowl. Beat together then season.
Peel the remaining clementines and slice into rounds.
Spread the cream cheese mixture onto the cooled bagel crisps. Arrange the smoked salmon, bagel crisps, clementine rounds and rocket on a platter to serve.