Yitcho's Favorite Recipe

Toast or prepare pumpernickel

If using whole pumpernickel bagels or rounds, split and lightly toast them until just crisp at the edges (about 2–3 minutes). Remove and let cool slightly. If using pre-sliced rounds, simply lay them out on a serving board.

Make the cream cheese base

In a medium bowl, combine the softened cream cheese, sour cream, softened butter, lemon juice, 1/2 teaspoon of the sea salt, and 1/4 teaspoon of the black pepper. Whisk or beat with a fork until smooth and spreadable. Taste and adjust salt/pepper or lemon as desired. This forms the base schmear layer.

Prepare the onion

Peel and very finely mince the yellow onion (or use a food processor for a quick mince). Sprinkle the minced onion with 1/4 teaspoon salt, then let sit 5–7 minutes to draw out some moisture; squeeze lightly in a clean towel or press to remove excess liquid if it seems very wet.

Caramelize/sweat quickly (optional)

For a softer, sweeter schmear: heat 1 teaspoon neutral oil in a small skillet over medium-low heat. Add the minced onion and cook, stirring, until translucent and just beginning to soften, 4–6 minutes. Add 1/2 teaspoon sugar and 1 teaspoon vinegar toward the end, stir 30 seconds, then remove from heat and cool. For a raw tangier schmear, skip this step and use the minced onion as-is after pressing out excess moisture.

Fold onion into base

Fold the prepared (raw or softened) minced onion into the cream cheese base until evenly distributed. Adjust seasoning with a pinch more salt or a few more drops of lemon juice if needed.

Apply schmear

Using a butter knife or offset spatula, generously spread about 2–3 tablespoons of the onion cream cheese schmear onto each toasted pumpernickel piece (approximately 1/4 cup schmear per two pieces). Ensure an even layer to support the toppings.

Arrange the lox

On each schmear-topped pumpernickel, fold or drape 2 ounces (approximately 2 large slices) of Scottish smoked salmon into loose rosettes or folds for texture. Leave a small center area for the caviar or place caviar atop a small dollop of schmear for balance.

Add capers and red onion

Scatter about 1/2 tablespoon of rinsed capers over each piece (or distribute evenly across the platter). Add a few thin red onion slices as an optional garnish to each piece for bite and color.

Finish with caviar and herbs

Using a small spoon, gently place about 1/4 teaspoon (total 1 ounce divided across 8 pieces ≈ 1/8–1/4 tsp each depending on preference) of Baerii caviar on top of the center of some or all pieces. Sprinkle minced fresh dill over each. If desired, finish with a tiny drizzle (a few drops) of extra-virgin olive oil and a light crack of black pepper.

Arrange the finished canapés on a serving platter. Provide lemon wedges on the side for guests to squeeze over the salmon if they wish. Serve immediately so the pumpernickel stays somewhat crisp, and the caviar retains its texture.

Leftovers: store schmear in an airtight container refrigerated for up to 3 days. Store salmon and caviar separately, use within 24–48 hours for best quality.