Bagel & Lox* Recipe

In a small heatproof bowl or jar combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve.

Add the thinly sliced fennel and red onion to the jar, press down so liquid covers them. Let sit at room temperature for at least 15 minutes; for best flavor refrigerate 30–60 minutes. Drain a little before serving so pickles are not overly wet.

Par-cook the potatoes: place cubed potatoes in a saucepan, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–8 minutes until just tender when pierced. Drain and pat dry thoroughly.

Heat a large skillet over medium-high heat. Add olive oil and butter until butter foams.

Add the drained, dried potatoes in a single layer. Let cook undisturbed 3–4 minutes until the bottoms are golden and crisp. Toss or turn and continue cooking another 6–8 minutes, stirring occasionally, until evenly browned and cooked through.

Reduce heat to medium. Add minced garlic, smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring, 30–60 seconds until fragrant. Remove from heat and stir in chopped chives. Keep warm until plating.

If desired, toast the bagel halves until golden and crisp (about 1–2 minutes in a toaster or 3–4 minutes under a broiler).

In a small bowl combine softened cream cheese, lemon zest and chopped dill. Mix until smooth and evenly flavored.

Spread about 2 tablespoons (approximately 30 g) of the dill-lemon cream cheese on each bagel half.

On each cream cheese–spread bagel half, arrange a layer of sliced lox (about 70 g per bagel total). Fold or fan the slices for an attractive presentation.

Top the lox with a small spoonful of the quick-pickled fennel and onions (about 1–2 tbsp per half), scatter thinly sliced red onion (if using extra), and sprinkle capers evenly (about 1 tsp per half).

Season lightly with freshly ground black pepper. Garnish with dill sprigs.

Serve each bagel with a generous portion of the warm breakfast potatoes on the side.