Bialy & Lox Recipe

Make dough

In a large bowl or stand mixer bowl combine warm water, sugar and instant yeast. Let sit 5 minutes until foamy. Add flour, salt and olive oil. Mix with dough hook on low for 3–4 minutes until combined, then increase to medium and knead 6–8 minutes until smooth and slightly tacky. If mixing by hand, knead on a lightly floured surface 8–10 minutes. Form into a ball.

First rise: Lightly oil a bowl, place dough inside, cover with plastic wrap or damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Prepare onion filling

While dough rises, melt 1 tablespoon butter in a skillet over medium heat. Add diced yellow onion and a pinch of salt; sweat gently until softened and translucent but not browned, about 8–10 minutes. Cool to room temperature.

Shape bialys

Preheat oven to 450°F (230°C) and place a baking stone or heavy sheet on middle rack if available. Turn risen dough out onto lightly floured surface and divide into 8 equal pieces (about 100–110 g each) for sandwich-size bialys. Shape each into a smooth ball, cover and rest 10 minutes. Flatten each ball into a 3–4 inch disc, creating a shallow depression in the center with your fingers, leaving a rim. Fill the depression with a teaspoon or so of the cooled sautéed onion mixture.

Bake

Dust baking sheet or stone with coarse cornmeal and place shaped bialys seam side down. If using egg wash, beat egg with 1 tsp water and brush rims lightly. Bake 10–12 minutes until edges are golden and centers set but not fully domed. Remove to a rack and cool slightly. Repeat with remaining dough.

Prepare cure: In a bowl combine coarse sea salt, granulated sugar and crushed peppercorns. Stir in chopped dill and, if using, aquavit or vodka to moisten slightly.

Cure salmon: Pat salmon dry. On a large piece of plastic wrap, spread half of the cure mixture. Place salmon skin-side down on the cure, then cover the flesh with remaining cure, pressing to adhere. Wrap tightly in plastic and place in a shallow dish. Weigh down with a small pan or cans to press the fish. Refrigerate for 36–48 hours, flipping the package every 12 hours to redistribute liquid.

Finish: After curing, unwrap and rinse the cure under cold water, gently pat salmon dry with paper towels. Trim and thinly slice the gravlax across the grain into thin slices. Keep refrigerated until assembly.

Make herbed cream cheese: In a bowl, beat softened cream cheese with sour cream until smooth. Fold in chopped chives, chopped dill, lemon zest, lemon juice, salt and pepper. Taste and adjust seasoning. Transfer to a piping bag or small bowl and refrigerate until ready to assemble.

Quick-pickle beets: In a small bowl whisk together red wine vinegar, olive oil and sugar until sugar dissolves. Add thinly sliced cooked beets and sliced red onion (if using). Toss to coat and let marinate at least 15 minutes (up to 2 hours) in the refrigerator.

Prepare capers and garnishes: Rinse capers to remove excess brine. Have lemon wedges and dill sprigs ready for plating.

Assemble each bialy: Slice a warm bialy horizontally (or split like an open-faced roll). Spread 1–2 tablespoons of herbed cream cheese on the bottom half. Layer 2–3 thin slices of gravlax (about 2–3 oz per sandwich) over the spread.

Add preserved beets and capers: Place 2–3 thin slices of pickled beet on top of the gravlax and sprinkle 1 teaspoon of rinsed capers over each sandwich. Add a few thin red onion slices if desired.

Finish and serve: Garnish with a small dill sprig and a squeeze of lemon. Top with the other half of the bialy or serve open-faced. Serve immediately while bialy is slightly warm and gravlax is chilled.