top of page
For all recipes>
For all recipes>

Smoked Salmon

Credit: Chen Mizrahi

Ingredients (7 servings)

  • 400 grams of egg noodles

  • 1 tablespoon salt

  • 1/3 cup oil

  • 300 grams (½1 cups) sugar

  • 4 scrambled eggs

  • 3-1 teaspoons freshly ground black pepper

  • 1 teaspoon cinnamon (optional)

Bagel:
For the dough:

  • Half a kilo of flour

  • Half a tablespoon of dry yeast

  • Half a spoonful of salt

  • 2 tablespoons of oil

  • 1 tablespoon of honey

  • 1 cup and 2 tablespoons of lukewarm water

  •  

For initial cooking:

  • 2 tablespoons of silane

  • 1 tablespoon baking soda powder

  • Half a spoonful of salt

  • A medium wide pot with water

​

For glazing:

  • Protein mixed with a little salt and a teaspoon of water

​

For the "everything bagel" coating:

  • 2 tablespoons sesame

  • 2 tablespoons of poppy seeds

  • 2 tablespoons chopped onion

  • 1 tablespoon of Atlantic sea salt

  • 1 tablespoon garlic crystals (if you can get them)

 

  • Or watch each of the components separately according to what you like.

Instructions:

Initial cooking and baking:

  • Heat oven to 200 degrees.

  • Fill a medium-wide pot with water up to two-thirds of the height of the pot, bring to a gentle boil (so that it does not bubble too much). Add silane, baking soda powder and salt and mix.

  • Lift the bagel gently together with the baking paper and place the bagel in the pot with the water so that the upper side is in the water. Cook each time about 2-3 bagels (do not overcrowd) for 1 minute on one side. Gently flip and cook 1 minute on the other side. If you like the bagel with a more bite-sized texture, cook for 2 minutes on each side.

  • Remove gently with a slotted spoon, let the liquids absorb a little with a towel and place in a baking pan lined with lightly greased baking paper.

  • Spread the surface of the bagels with protein and sprinkle the coating you want on top. If you like a fuller coverage, gently (but really gently) lift the bagels, gently turn over the coating you want so that it completely covers the entire top and place back in the mold.

  • Put in the oven to bake for 15-20 minutes or until the bagels are golden-brown.

  • Transfer the bagels to a cooling rack and cool completely.

 

submission:

  • Make a bagel sandwich with cream cheese, thin slices of marinated salmon - Lex, thin slices of purple onion, thin slices of tomato and capers and enjoy the perfect bagel.

  • Note - if you don't eat all the bagels from that day, it is recommended to wrap them well and freeze them.

Pickled salmon - Lex:

  • Mix salt, sugar, dill and black pepper in a bowl.

  • Spread a sheet of cling film on the work surface so that it is larger than the salmon.

  • Place half of the amount of the seasoning mixture on the cling film and flatten a little. Place the salmon fillet on top and cover it with the second half of the seasoning mixture.

  • Close the salmon well with the cling film. Place in a mold and place another mold on top of the salmon. Place 3-4 cans (used as weights) on top of the mold and put in the fridge for 2-3 days. Every 12 hours you should turn the fish in the pan and pour the liquid in the pan.

  • After 2-3 days, open the plastic wrap, remove all the seasoning mixture and rinse a little with water just to remove all the seasoning mixture. Cut into thin slices. Do not deploy in advance but only at that moment. Keep the rest of the salmon wrapped in the refrigerator for up to a week

​

Bagel:

  • Preparation of the dough:

  • Transfer the flour through a sieve directly into the mixer bowl. Add yeast and salt and mix a little with a kneading hook.

  • Add oil and honey, turn the mixer on low speed and gradually add the water. Increase the speed of the mixer a little and knead the dough about 10 times until you get a smooth and not very sticky dough.

  • Lightly oil a large bowl. Place the dough in a bowl and slightly oil the surface of the dough. Cover with plastic wrap and let rise for about an hour and a half to two hours until the dough almost doubles in volume.

Dough design:

  • Take the dough out to a work surface. Divide the dough into 8 parts and make a smooth and round ball from each part - see in the video. Place the balls on a lightly oiled surface, lightly oil the surface of the balls, cover with plastic wrap and let rest for 10-15 minutes. Meanwhile, cut 8 squares of baking paper (a little larger than the size of the dough balls) and oil them a little.

  • Take a ball of dough, insert your thumb or finger in the center of the ball to create a hole and enlarge the hole gently with both fingers to create a bagel shape - see the video. Prepare the bagel shape in the same way for all the other balls of dough.

  • Place each bagel on a square of baking paper and place in a tray. Lightly oil the surface of the bagels, cover with plastic wrap and let rest for at least an hour. You can also put it in the fridge overnight.

bottom of page