Late last year, I visited New York City, fork in hand, ready to eat at the city’s finest. Black Seed Bagels was high on my must-try list, and their beet-cured lox absolutely changed me.
This is my version of the brunch staple: beet-cured lox with whipped lemon dill ricotta. It may take a couple days in the fridge, but it couldn’t be easier to assemble, and it’s well worth the wait.
Beet-Cured Salmon with Whipped Lemon-Dill Ricotta