Cooking with Matanzas Creek

To prepare the lox: In a small bowl, stir together the salt, sugar, fennel,

and dill for the cure mix. Lay a piece of plastic wrap large enough to wrap

the salmon securely on a work surface. Place the salmon fillet on the plastic

wrap and sprinkle with half of the cure mix. Flip the fillet over and sprinkle

with the remaining cure mix. Wrap the salmon tightly and place it in a

glass dish. Refrigerate for 12 hours. Flip the fillet and return to the refrigerator

for 12 hours longer. The salmon will feel firmer after this 24-hour

cure. Unwrap the fillet, rinse off the cure with cold running water, and pat

dry with a paper towel. The lox can be rewrapped and refrigerated until

ready to serve. It will keep for up to 1 week.

 

To make the everything seasoning: In a small bowl, stir together all of

the ingredients, mixing well. Transfer to an airtight container and reserve at

room temperature until ready to use. It will keep for up to 1 month.

 

To toast the bagel slices: Preheat the oven to 325°F. Slice the bagels

vertically (the opposite direction of how you would typically slice a bagel)

1/8 inch thick. You should get about 18 slices from each bagel. Arrange the

bagel slices in a single layer on a sheet pan. Brush one side with oil and

sprinkle with salt. Bake the slices for 6 to 8 minutes, rotating the pan 180

degrees halfway through baking, until golden brown and crispy. Let cool

before using.

 

To serve: Place the salmon on a cutting board and cut away the skin,

slicing as close to the skin as possible to keep the fillet intact. Slice the fillet

into thin ribbon-like strips.

 

Spread some of the cheese on each crisp bagel slice and top with a ribbon

of salmon. Garnish with a generous sprinkle of everything seasoning, fennel

fronds, and dill. Arrange on a platter and serve.