Experience a quintessential Jewish-American deli classic with this silky, buttery smoked sablefish platter. This recipe guides you in assembling the perfect spread with fresh bagels, cream cheese, and all the traditional fixings for an unforgettable brunch experience.
Prep20 min
Cook0 min
Servings4
Serving size: 1 serving
690cal
30gprotein
57gcarbs
38g
Ingredients
12 oz Smoked Sablefish (Also known as black cod, sliced or flaked)
4 count Bagels (Plain, everything, or sesame bagels work well)
8 oz Cream Cheese (Full-fat, softened to room temperature)
1 small Red Onion (Sliced paper-thin)
2 medium Tomato (Ripe and thinly sliced)
4 tbsp Capers (Drained and rinsed)
0.25 cup Fresh Dill (Freshly chopped, for garnish)
Chewy on the inside, crisp on the outside, these authentic New York bagels are a true classic. The secret lies in the slow cold fermentation and the traditional boil before baking, creating that unmistakable texture and complex flavor. Perfect for a weekend baking project that brings a taste of the Big Apple to your kitchen!
Whip up a batch of rich, tangy, and incredibly smooth cream cheese right in your own kitchen! With just four simple ingredients, you can have fresh, preservative-free spread for your morning bagels or favorite desserts. It's easier than you think!
A creamy and comforting tomato soup with a hint of Indian spices. This classic recipe is smooth, tangy, and slightly sweet, making it a perfect appetizer or light meal for any day.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
About Smoked Sable, New York Bagels, Cream Cheese, Tomato Soup and Lachha Pyaaz
A luxurious brunch! Smoked sable with creamy bagels and fresh toppings. So satisfying.
This jewish_american dish is perfect for brunch. With 1539 calories and 54.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
Prepare the Accompaniments Platter (10 minutes)
Take out a large platter or wooden board for serving.
Place the softened cream cheese in a small bowl and place it on the platter.
Artfully arrange the thinly sliced red onion, tomato slices, and capers in separate sections on the platter.
Create a small pile of the chopped fresh dill for easy sprinkling.
Arrange the lemon wedges around the edge of the platter.
2
Prepare Bagels and Arrange Sable (5 minutes)
Slice the bagels in half horizontally.
Toast the bagel halves to your preferred level of crispness using a toaster or under a broiler.
While the bagels are toasting, carefully arrange the smoked sable slices or flakes on the platter, making it the centerpiece.
Place the warm, toasted bagels in a basket or on the platter alongside the other ingredients.
3
Assemble and Serve (5 minutes)
Present the complete platter to your guests, allowing them to build their own bagel.
To assemble: Spread a generous layer of cream cheese on a warm bagel half.
Top with a few slices of smoked sable.
Garnish with red onion, tomato, capers, and a sprinkle of fresh dill.
Squeeze a wedge of lemon over the top for a bright, citrusy finish. Serve immediately.
Servings8
Serving size: 1 serving
279cal
11gprotein
51gcarbs
3gfat
Ingredients
500 g bread flour (High-gluten flour is highly recommended for the best chew)
300 ml warm water (Around 105-115°F or 40-46°C)
7 g active dry yeast (Equivalent to one 1/4-oz packet or 2.25 tsp)
2 tbsp barley malt syrup (For the dough)
1.5 tsp salt (Fine sea salt is ideal)
1 tbsp baking soda (For the water bath)
1 pc egg (Optional, for egg wash to add shine and help toppings stick)
1 tbsp water (Optional, for egg wash)
2 tbsp sesame seeds (Optional, for topping)
2 tbsp poppy seeds (Optional, for topping)
Instructions
1
Activate Yeast and Mix Dough
In the bowl of a stand mixer, combine the warm water, active dry yeast, and 2 tbsp of barley malt syrup. Stir gently and let it sit for 5-7 minutes until the mixture becomes foamy.
Add the bread flour and salt to the bowl.
Using the dough hook attachment, mix on low speed until a shaggy, stiff dough forms. Increase the speed to medium-low and knead for 10-12 minutes. The dough should be very smooth, firm, and elastic. It will be much stiffer than typical bread dough.
2
First Proof (Bulk Fermentation)
Form the dough into a tight ball and place it in a lightly oiled bowl, turning it once to coat the surface.
Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes. The dough will not double in size; it should rise by about 50%.
3
Divide and Shape Bagels
Gently turn the dough out onto a clean, un-floured work surface. Do not punch it down.
Divide the dough into 8 equal pieces, each weighing about 110g. Using a kitchen scale is highly recommended for uniform bagels.
In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.
2
Remove the pot from the heat and gently stir in the lemon juice. You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.
3
Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.
4
Transfer the thick curds from the cheesecloth to a food processor. Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.
5
Transfer the finished cream cheese to an airtight container. Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
Roll each piece into a tight, smooth ball. To shape, poke your thumb through the center of the ball to create a hole. Gently stretch the hole with your fingers until it's about 1.5-2 inches in diameter. The bagel will shrink during proofing and puff up during boiling.
Place the shaped bagels on a baking sheet lined with parchment paper and lightly dusted with cornmeal or flour to prevent sticking.
4
Cold Fermentation (Overnight Proof)
Cover the baking sheet tightly with plastic wrap. Refrigerate for at least 12 hours and up to 24 hours.
This slow, cold fermentation is the most critical step for developing the classic, complex flavor and chewy texture of a New York bagel.
5
Prepare for Boiling and Baking
When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and preheat to 425°F (220°C).
Bring a large, wide pot of water (at least 3-4 quarts) to a rolling boil. Add 1 tbsp of barley malt syrup and the baking soda to the water.
Perform the 'float test': Place one bagel in a small bowl of cold water. If it floats within 10-15 seconds, the bagels are ready to be boiled. If not, let them sit at room temperature for another 20-30 minutes and test again.
6
Boil the Bagels
Gently lower 2-3 bagels at a time into the boiling water, ensuring they have room to float freely.
Boil for 45-60 seconds on the first side, then flip and boil for another 45-60 seconds on the other side. A longer boil results in a thicker, chewier crust.
Using a spider strainer or slotted spoon, remove the bagels from the water, allowing excess water to drip off, and place them back on the parchment-lined baking sheet.
7
Top and Bake
If using, whisk the egg with 1 tbsp of water to create an egg wash. Lightly brush the tops of the boiled bagels.
Immediately sprinkle generously with your desired toppings (sesame seeds, poppy seeds, everything seasoning, etc.).
Bake for 18-22 minutes, rotating the baking sheet halfway through, until the bagels are a deep golden-brown with a glossy, blistered crust.
8
Cool and Serve
Transfer the hot bagels to a wire rack to cool completely. This is important for the interior crumb to set properly.
Do not slice into a bagel until it has cooled for at least 20-30 minutes for the best texture.
Use an immersion blender to blend the soup in the pot until completely smooth. Alternatively, transfer in batches to a blender.
For a silky texture, place a fine-mesh sieve over another clean pot and pour the blended soup through it, pressing with a spoon to extract all the liquid.
5
Finish and serve
Place the pot with the strained soup back on the stove over low heat.
Stir in the fresh cream. Gently heat for 1-2 minutes until warmed through, but do not let it boil.
Taste and adjust seasoning if needed.
Ladle the hot soup into bowls, garnish with fresh coriander leaves, and serve immediately.
Sprinkle with Kashmiri red chilli powder, chaat masala, salt, and the optional finely chopped green chilli.
Pour the fresh lemon juice over the top.
5
Garnish and Serve Immediately
Gently toss everything together with your hands or two forks until the onion rings are evenly coated with the spices.
Garnish with freshly chopped coriander leaves.
Serve immediately to enjoy the best crispy texture.