Fully-Loaded Lox Bagel

Lox

Kosher salt, smoked salt, white sugar, brown sugar.

Rub a salmon fillet in it...

Wrap, press, and refrigerate, flipping every day for a week.

Unwrap, rinse under cold water, remove the skin, and slice thin.

Cream Cheese

Half&half, mesophilic starter culture.

Combine, cover with a towel, and leave out at room temperature for a day.

It'll look like sour cream.

Dump it in cheesecloth...

hang and let strain for a while.

Stir in some salt and tah-dah, cream cheese.

Bagels

Water, flour, salt, sugar, yeast.

Let it ferment....

knead it out...

and shape it.

Boil in some honeyed water...

dip in a mixture of poppy seed, kosher salt, caraway, onion, and garlic...

and bake.

Finished Plate

Topped with red onion, lemon wedges, caper berries, tomato, and hardboiled egg.