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The New Yorker

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"The New York deli staple of bagels and lox is an even bigger treat when served in the comfort of your own home. Where you can, taste before you buy your lox or smoked salmon. Like most things, the best one is purely a matter of personal taste. I prefer the buttery texture of nova lox, which is brined and then cold-smoked, or delicate gravlax, which is slightly more buttery than nova and just a touch sweet from its dry curing process in salt, sugar, and dill."

List of Ingredients

◦ Very thinly sliced red onion (optional)
◦ 4 fresh bagels (salt, onion, sesame, poppy, or everything), halved
◦ 8 to 12 ounces cream cheese
◦ 6 ounces thinly sliced smoked salmon or lox
◦ 2 tablespoons capers or 8 caper berries
◦ Fresh dill fronds, for garnish


Recipe

Soak the red onion slices in a bowl of warm, salted water to wilt slightly.

Meanwhile, toast the bagels. Spread bagels with the cream cheese, and layer with the lox, capers, and dill.
Top with wilted red onions and serve.

Serves 4 to 6