Everything Lox Lunch

If I learned one thing in fifteen years as a New Yorker, it’s that bagels and lox are always the answer to a crowd descending on your tiny space. I am an everything on my bagel kind of girl: crème fraîche, lox, red onions, capers, chives—give me all the toppings. For company, or even your own family, put out a platter of the freshest bagels you can get (smaller, not larger, are usually better). Then be lavish with topping options.

 

BAGELS: Plan on one bagel per person. Include a variety; sesame and poppy seed seem to always go first, so buy extra. Skip the blueberry.

 

SOMETHING CREAMY’: Cream cheese is great, and crème fraîche is even better—it’s easier to spread one-handed. Opt for plain, and let the toppings shine.

 

SMOKED FISH: Cured lox or gravlax should be moist looking, and beautifully sliced, with plump flesh. Hot-smoked salmon and any other smoked fish you can get your hands on belong, too. We love ultra-smoky trout and tender smoked whitefish with its shimmery golden skin. Lay them on a platter with a small fork for self-service.

 

TOMATOES: Even pale, off-season tomatoes work in this spread, but if you can, opt for small heirlooms (less juicy than their meatier counterparts) or medium size brown tomatoes like Kumato. Slice them thin, and salt them.

 

ONIONS: Even if you don’t love them yourself, onions are a must. Go for thinly sliced red onions, raw or pickled.

 

CAPERS: The ultimate lox garnish, capers and caper berries add signature tang. Tiny capers or sliced caper berries can be slipped under layers of lox to stay put.

 

DILL: Any fresh herbs make this spread more gorgeous, but dill will shine for its delicate flavor.