New York Plate Recipe

Split and griddle bagels

Slice the 2 bagels in half horizontally. Heat a large skillet or griddle over medium heat. Add 1 tbs butter and allow to melt and foam (or dry-griddle if preferred). Place bagel halves cut-side down and griddle until golden brown and slightly crisp, about 2–3 minutes. Remove and set aside, toasted-side up.

Prepare cream cheese

While bagels toast, loosen the 6 oz cream cheese with a spatula in a small bowl so it spreads easily. Reserve at room temperature. Optionally, season cream cheese lightly with 1/4 tsp kosher salt and a few grinds of black pepper and mix.

Prepare smoked salmon

Arrange the 6 oz smoked salmon on a plate. If slices are large, tear into 2–3 inch pieces for easier layering on the bagel.

Prepare whitefish salad

If you are using prepared whitefish salad, transfer 6 oz to a bowl and fold gently to loosen. If making quickly from canned smoked whitefish: flake 6 oz smoked whitefish, add 1 tbs mayonnaise, 1 tsp lemon juice, pinch of salt and pepper, and mix until combined. Taste and adjust seasoning.

Slice tomato and onion

Core and thinly slice the tomato into 1/4-inch rounds. Peel the red onion and slice very thinly into rings or half-rings. If onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry.

Prepare lettuce, olives, capers

Tear or leave 2 cups of lettuce leaves whole if small, pat dry. Halve or quarter 8 olives and drain 1 tbs capers; pat capers dry to avoid excess moisture.

Spread 3 oz (approximately 3 tablespoons) of softened cream cheese evenly on each bottom half of the warm bagels.

On one bagel bottom, layer 3 oz smoked salmon (half of the salmon), arranging pieces so they cover the cream cheese. Top salmon with some thin red onion slices (about 2–3 rings), 1 tsp capers, and a few olive halves (about 4). Add a couple of tomato slices and a small handful (about 1 cup) of lettuce. Finish with a light squeeze of 1/4 lemon over the fish and a pinch of black pepper.

On the other bagel bottom, spoon 3 oz whitefish salad (half of the whitefish) onto the cream cheese and level. Top with remaining tomato slices, onion rings, a few olive pieces, and remaining lettuce. Sprinkle a few capers over the whitefish if desired and crack a little black pepper on top.

Place the bagel tops over each assembled bottom. If serving open-faced, leave tops off and serve halves on a plate with extra lemon wedges.

Cut each assembled bagel in half crosswise (optional). Serve immediately while bagel is warm so cream cheese is slightly soft and fish is cool. Provide extra lemon wedges on the side and offer additional cream cheese or whitefish salad for spreading.