Lox & Bagel Pasta

This came to me in a dream, or was it a nightmare? You decide. Basically, it’s chili crunch plus everything bagel seasoning. You pour over hot oil, let it steep for a few hours and BOOM, you got yourself “Bagel Oil”… the name is a work in progress so be sure to vote.

What do you do with bagel oil? Well, I guess you make lox & bagel pasta ™️. Seriously though, make this. It’s actually incredible. Just be sure to crush it with lemon juice at the end to wake it up bc it’s a heavy boyo.

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Stuff I Use...

My Meat Slicer

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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Yield: 2-4 servings

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Lox & Bagel Pasta

Ingredients

Oil

• 1/2 cups vegetable oil (120 ml)
• 3 Tbsp everything bagel seasoning
• 1/2 tsp chili flakes
• 2 Tbsp vegetable oil, cool (30 ml)

Pasta & Fish

• 3 salmon fillets, skin-on, 6 oz each (170 g), 1 inch thick
• Kosher Salt, to taste
• Black pepper, to taste
• 1 Tbsp neutral oil
• 8 oz farfalle (225 g)
• 1 cup heavy cream (240 ml)
• 1/2 tsp black pepper, freshly cracked
• 1/4 cup cream cheese, softened
• 2 Tbsp capers, for garnish
• 1/4 cup pickled shallot, for garnish
• Fresh dill, for garnish
• Parmesan cheese, for garnish

Instructions

Pasta & Fish

1. Add everything bagel seasoning and chili flakes to a heatproof bowl. Heat vegetable oil to 350°F (175°C), then carefully pour over the seasoning. Immediately stir in the cool oil to stop cooking. Let cool.
2. Preheat oven to 400°F (205°C). Pat salmon dry and season generously with salt and black pepper.
3. Heat a cast iron pan over high until smoking. Add neutral oil and sear salmon skin-side up for 2 minutes until deeply golden. Flip, transfer to oven, and roast 4–6 minutes until medium-rare. Rest.
4. Boil heavily salted water and cook farfalle until al dente. Reserve 0.25 cup (60 ml) pasta water, then drain.
5. In a wide pan over medium heat, add heavy cream and black pepper. Simmer 1 minute. Whisk in cream cheese gradually until smooth. Season lightly with salt.
6. Add pasta to the sauce and toss 1 minute until coated. Loosen with reserved pasta water if needed.
7. Plate pasta and top with salmon. Garnish with capers, parmesan, pickled shallot, and dill. Stir bagel oil and drizzle over everything. Serve immediately.

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