Smoked salmon lox bagels

Executive chef Gene Hall
Preserve, Winters

This dish puts a fresh spin on a classic brunch favorite, blending bright citrus flavors with traditional curing techniques and a touch of chili for heat. Chef Gene Hall recommends using the freshest ingredients and planning ahead, as the salmon needs to cure for 24 hours.

Ingredients

1 cup salt
1 cup sugar
1 tbsp. red chili flakes
Zest of 2 limes
Zest of 2 lemons
1 (10-oz.) salmon fillet
3 to 4 everything bagels
Cream cheese
Red onion, thinly sliced
Tomatoes, thinly sliced
Caper berries, chopped
Cucumber, thinly slice

Instructions

In a bowl, mix salt, sugar, red chili flakes, lime zest and lemon zest to create the curing mix. Place salmon skin-side down in a container large enough to hold the fillet. Cover salmon completely with curing mix, then cover the container and chill in the refrigerator for 24 hours.

After curing, rinse salmon thoroughly under cold water to remove curing mix. Pat salmon dry with paper towels. Place salmon uncovered in the refrigerator overnight to firm up and develop texture. Slice thinly to your preference.

Slice bagels in half and spread cream cheese generously on each half. Layer with thin slices of cured salmon, onion, tomatoes, caper berries and cucumber. Top with the other bagel halves and serve immediately.

Serves 3 to 4