Smoked Sablefish, Bialys with Onion Filling and Cream Cheese

Ingredients

• 500 g Bread Flour (About 4 cups)
• 355 ml Lukewarm Water (105-115°F or 40-46°C)
• 7 g Instant Yeast (One 1/4-ounce packet or 2.25 tsp)
• 1 tsp Granulated Sugar
• 1.5 tsp Salt (For the dough)
• 2 medium Yellow Onion (Finely chopped)
• 1 tbsp Vegetable Oil
• 2 tbsp Poppy Seeds
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Cornmeal (For dusting the baking sheets)

Instructions

1. 1

   Make the Dough

   • In the bowl of a stand mixer or a large mixing bowl, combine the bread flour, instant yeast, sugar, and 1.5 tsp of salt. Whisk to combine.
   • Pour in the lukewarm water. Using the dough hook attachment on low speed or a wooden spoon, mix until a shaggy dough forms.
   • Increase the mixer speed to medium-low and knead for 6-8 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky.
2. 2

   First Rise

   • Form the dough into a ball. Lightly oil a clean bowl and place the dough inside, turning it once to coat the top.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
3. 3

   Prepare the Onion Filling

   • While the dough is rising, heat the vegetable oil in a skillet over medium heat.
   • Add the finely chopped onions and cook, stirring occasionally, for 8-10 minutes until they are very soft, translucent, and sweet. Avoid browning them.

Ingredients

• 960 ml whole milk (equivalent to 4 cups)
• 240 ml heavy cream (equivalent to 1 cup)
• 3 tbsp lemon juice (freshly squeezed)
• 0.5 tsp salt

Instructions

1. 1

   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. 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. 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. 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. 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.