Name: Beet Cured Nova Lox on Everything Bagel
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M3DT13H0M0.000S
Yield: 6 servings
Ingredients: 1 1/2 pounds red beets, peeled; 1 2/3 cups cane sugar; 2/3 cup kosher salt; 1 teaspoon caraway seeds; 1 teaspoon fennel seeds; 1 teaspoon ground pepper; One 3 1/2- to 4-pound fillet salmon; 3/4 cup dried garlic flakes; 2/3 cup sesame seeds; 1/2 cup poppy seeds; 1/3 cup onion flakes; 2 1/2 tablespoons coarse sea salt; 1 tablespoon caraway seeds; 1 tablespoon fennel seeds; 2 cups 00 flour; 1 cup cold water; 2 teaspoons kosher salt; 1 teaspoon instant yeast; 1 tablespoon malt barley syrup; 8 ounces plain cream cheese; 1/2 cup capers; 1/2 cucumber, sliced; 1/2 cup pickled onion; 1/2 cup sunflower sprouts

Directions

Special equipment:

a smoker gun; small wood chips; a bus bin

For the beet cured nova lox: Grate the raw red beets, then set aside. Combine the cane sugar, salt, caraway seeds, fennel seeds and black pepper in a bowl to make the salt cure. Trim and check the salmon fillet for bones. Place a layer of plastic wrap down. Place the salmon fillet on the plastic wrap and completely cover with the salt cure mixture. Top with the shredded beets. Wrap tightly with plastic wrap. Let cure for 3 days in the fridge.
Unwrap the salmon and rinse off all the beets and salt cure. Place the salmon in a bowl and wrap tightly in plastic, then make a hole just large enough to insert the tip of a smoker gun. Smoke the salmon, just long enough to fill the bowl with smoke, 1 to 2 minutes. Remove the smoker gun and add another layer of plastic wrap to close the hole and seal the smoke inside. Refrigerate for 12 hours. Slice and eat!
For the everything mix: Mix together the garlic flakes, sesame seeds, poppy seeds, onion flakes, coarse sea salt, caraway seeds and fennel seeds in a bowl.
For the bagels: Meanwhile, mix the flour, cold water, salt and yeast in a mixer at medium speed until combined, 2 to 3 minutes. Divide into six 120-gram portions, then shape and roll each into a bagel. Let proof on a baking sheet in the fridge overnight.
Preheat the oven to 450 degrees F.
Bring water mixed with the barley syrup up to boil and drop in bagels 2 at a time; cook, flipping the bagels halfway through, 1 to 2 minutes. Use a strainer to remove the bagels to a baking sheet. Dunk the bagels top-side down into the everything mix immediately, then return to the baking sheet. Repeat with the remaining bagels. Bake the bagels, rotating halfway through, until golden brown, about 14 minutes. Let cool completely.
Split and toast a bagel for 2 to 3 minutes. Smear plain cream cheese on both halves of the bagel. On both halves, add the capers, cucumber slices and pickled onions. Top with sliced nova lox. Garnish with sunflower sprouts. Serve open-faced.