The Day Shift Recipe

Quick pickle

Thinly slice the red onion into half-moons (about 1/8" thick). Place in a small bowl and add 2 tablespoons warm water and 1/2 teaspoon of salt. Toss and let sit 5 minutes to soften, then drain excess liquid. (This softens bite and reduces sharpness while keeping bright color.)

In a medium bowl combine the ricotta, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon olive oil. Whisk until smooth and slightly airy (about 30 seconds). Taste and adjust seasoning: add up to 1/2 teaspoon more salt or a few more drops of lemon if desired.

In a separate small bowl, soften the cream cheese by stirring with a fork until creamy. Fold in 1 tablespoon of the chopped dill and 1 teaspoon lemon juice. If the cream cheese is very stiff, add 1–2 teaspoons water to reach a spreadable consistency. Reserve remaining dill for garnish.

Warm the puffed pitas briefly: place them in a 350°F (175°C) oven for 3–4 minutes or heat in a dry skillet 30–45 seconds per side until just warmed and pliable. Split each pita gently to create pockets or serve open-faced by slicing horizontally.

Spread about 1 tablespoon of the ricotta-lemon mixture on the bottom half (or inside) of each pita. On the top half or open face, spread about 2 teaspoons of the cream cheese dill spread for contrast.

Layer 1–1.25 oz (about 2–3 slices) of smoked salmon per pita, arranging so it folds naturally for texture and visual appeal.

Scatter 1–2 teaspoons of the quick-pickled red onion over the salmon, then sprinkle about 1 teaspoon of capucine capers per pita. Finish with a sprinkle of the remaining chopped dill and a light crack of black pepper.

Garnish each finished pita with a dill sprig and serve with a lemon wedge on the side to squeeze over just before eating.

Arrange pitas on a platter and serve immediately while pitas are slightly warm. Each assembled pita is best eaten within 20 minutes to keep the texture contrast between warm bread and cool fish/cheese.