Lox Around The Clock Recipe

Prepare the onion: thinly slice the red onion into rounds and place in a heatproof jar or bowl.

Make quick pickle brine: in a small saucepan combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Warm over medium heat just until sugar and salt dissolve and brine is steaming (do not need to boil). Remove from heat.

Pour brine over onions: pour the hot brine over the sliced onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1 hour) before serving. Leftovers will keep refrigerated up to 2 weeks.

Hard-boil the eggs: place 6 eggs in a single layer in a saucepan and add cold water to cover by about 1 inch. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let sit 10 minutes. Then transfer eggs to an ice bath for 5 minutes. Peel and pat dry.

Chop eggs: coarsely chop the peeled eggs and place in a medium mixing bowl.

Make dressing and combine: add 1 tablespoon mayonnaise, 1 teaspoon Dijon, 1 teaspoon lemon juice, 1 tablespoon chopped chives, 1 teaspoon salt, and 1/2 teaspoon black pepper to the eggs. Gently fold until combined but still slightly chunky. Taste and adjust seasoning. Cover and refrigerate until ready to assemble.

Toast bagels: split the 4 everything bagels and toast to your desired doneness. Keep warm until assembly.

Prepare cheeses: portion Boursin into four 1-ounce dollops (about 1 tbsp each) and have the whipped cream cheese ready to spread. If whipped cream cheese is too stiff, stir briefly to soften.

Drain and chop giardiniera: if not already chopped, coarsely chop the giardiniera and lightly pat to remove excess brine so it doesn't make toppings soggy.

Warm salmon to room temp: remove smoked salmon from fridge about 10 minutes before assembly to bring to room temperature for best flavor.

Spread base: on each toasted bagel half spread ~2 tablespoons whipped cream cheese evenly (adjust to preference).

Add Boursin: dollop ~1 ounce Boursin on two halves per bagel (or distribute one dollop per sandwich) and gently spread a small circle, leaving room for other toppings.

Layer egg salad: spoon about 3 tablespoons of egg salad onto the bottom half of each bagel, spreading slightly but leaving some room for the salmon.

Arrange salmon: place 3 oz (about 3 slices) of smoked salmon on top of the egg salad on each bagel (total 12 oz divided among 4 bagels). Fold or fan slices for an attractive presentation.

Add giardiniera & pickled onion: sprinkle about 3/4 teaspoon of chopped giardiniera over each sandwich (about 3 tbsp total across all) and top with 2–3 slices of pickled red onion per sandwich.

Finish with capers & dill: sprinkle about 1/2 tablespoon capers over all sandwiches (distribute evenly) and garnish each with 1–2 small dill sprigs. Grind a little fresh black pepper over the top and serve with lemon wedges on the side.