There is little that is better in this world than a cup of dessert coffee (sweetened condensed milk is the key), a mid morning showing of all of the “Back to the Future” movies, back to back, and a toasted everything bagel with fresh smoked salmon.
Yes, I toast my bagel. You aren’t supposed to in NYC, but after years of pretending to fit in and eating chewy, soft bagels, I have gone back to the toaster. Crispy on the edges, warm enough to melt the cream cheese…oh yeah.
But I digress.
Everything bagels and lox is such an indulgent combination. You can’t eat it before work because your breath is going to be RANK. You can’t eat it in the car because you will be spilling poppy seeds and crumbs everywhere. And you can’t eat it quickly because a bagel and lox is a behemoth of a sandwich.
So, basically, this is a treat you have to eat on a weekend morning with nothing to do except lick the cream cheese from your lips.
Of course, the only thing better than an everything bagel with lox would be an everything bagel with everything gravlax…everything-ception?
This follows the exact same method as used here, so refer there for the picture diagram, but here are some step by step instructions for making what may be my new favorite lox ever. Though it takes some prep time, it is incredibly easy – all you need is some space in your fridge and 48 hours.
1 lb. salmon filet
1/4 cup sugar
1/4 cup salt
1 tbsp. each celery salt, poppy seeds, sesame seeds, garlic powder, and onion powder
3 diced scallions
1 large handful dill, washed and chopped
1. Combine the sugar, salt, and assorted herbs and spices in a bowl.
2. Place the salmon on cling wrap, skin side down, and thickly cover the 3 exposed sides in the spice mixture.
3. Tightly wrap the salmon and weigh it down with some heavy cans (and, yes, a tiny sugar shaker if that’s all that fits in that teensy weensy space). Then, put it in the fridge and don’t check it for 48 hours.
4. When the salmon comes out, unwrap it. There will be a good amount of liquid in the loaf pan – that’s totally normal! If your cans got messy, just wash them with soap and water. Then, push all of the excess spice mixture off of the salmon.
5. Follow these instructions and slice the salmon thinly against the grain. Trust me: the more you do this, the better you get!
That’s what she said.
6. Serve immediately or the next day on warm bagels with scallion cream cheese.
This is the gravlax to end all gravlax. Salty but not overly so, thanks to the balance of the sugar and the rich salmon. Dill permeates the salmon with is grassy taste and scallions add the bite. The poppy seeds and sesame seeds release their oils into the salmon, infusing it with nutty flavors. And the salmon itself - even out of season – is so mild, so soft, and so satisfying that you might find yourself eating it by the forkful. Use this stuff to scramble into eggs, to top pizza with a creme fraiche base, or to chop into quiches, but honestly…it’s not going to last that long.
I just hope it lasts until the bagel is done toasting.