The Illustrated Plate: Empire Diner’s Lox & Burrata

Ditch the bagel for Chef Amanda Freitag's spin

For decades, a bagel with lox has been a New York City traditional sandwich. From the early morning until the wee hours of the night, bagel shops are filled with people waiting in line to order their combinations. Chef Amanda Freitag of Empire Diner decided to take a spin on the all-time bagel store classic. Simply put as the “classic bagel and lox with no bagel,” Freitag’s lox and burrata captures all the flavors and the bright colors of an everything bagel with cured salmon. Continuing our stunning Illustrated Plate series, artist Grace Lee has created a masterpiece good enough to eat! Drool over Lee’s image above, catch Chef Amanda’s interview below, and follow the recipe to woo your friends,

Hey Chef Amanda! So what’s is the key ingredient of this dish?
The everything spice

What cocktail would you pair with this dish?
A crisp glass of white wine

What is a secret food market in the city?
I cannot reveal… it’s a secret!

Where is the best place to cure a hangover in the city, aside from your restaurant?
I love going to Roberta’s in Brooklyn and eating pizza and drinking Bloody Mary’s

Vegetable you are most excited about using this spring: Rhubarb

Name a chef we should be currently watching:
Keep your eye on Seamus Mullen, he has a lot up his sleeve.

Salmon Cure Recipe

Salmon cure
Kosher salt
Light brown sugar
A pinch of crushed red pepper flake
6 whole sprigs of dill

1. Mix the salt and sugar until completely mixed together.
2. Score* the skin side of your salmon filet 3 or 4 times (*do not completely cut deep into the flesh of your fish or it will over cure)
3. On a sheet tray lay down a piece of parchment paper and distribute an even layer of the salmon cure to start to create a bed for your fish to lay in. Before laying down your fish into the cure place half the dill where your fish will go.
4. After laying the fish over the cure and the dill, cover the salmon itself with the remaining dill and then proceed to cover the salmon completely in the cure making sure you use more cure in parts where the salmon is thicker (towards the head of the fish and the spine) and less where it’s thinner (the belly and the tail).
5. Cover with plastic wrap and refrigerate for 24 hours.
6. After 24 hours gently rinse the fish to remove all the cure, pat dry and your ready to slice away.

Bagel Spice Recipe

1/4 C. poppy seeds
1/4 C. sesame seeds
1/8 C. fried garlic
Maldon sea salt to taste
60 turns of cracked black pepper

1. Toast your Poppy and Sesame Seeds in a dry sauté pan until fragrant and lightly browned.
2. Set aside and allow to cool
3. Once cool, place your seeds into a bowl and add your Maldon sea salt and cracked black pepper. Dill for garnish and the nicest burrata you can source is all you need left to complete your Empire lox and burrata.

What’s your fav spin-off of an all-time classic? E-mail Pippa@sousstyle.com