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Author Notes: In my family, there's no better--or worse--holiday than Yom Kippur (the Day of Atonement in Judaism). While most holidays involve all-day feasting, Yom Kippur calls for all-day fasting. It's not the most fun afternoon, but as soon as the sun sets, a bagel and smoked fish smorgasbord ensues. Yum. White fish, smoked salmon, cream cheese, sliced tomato and onion. And, of course, Lox, Egg, and Onion (a.k.a., LEO) Salad. It's a traditional Jewish spread and my favorite thing to put on a bagel. Here, I replace the lox with smoked trout, which is a bit sturdier, and I think holds up better in the mayonnaise-based salad. The fish adds saltiness, and the onions, sweetness and crunch. Topped on a warm bagel with a smear of cream cheese, some lettuce, and a slice of juicy tomato? I call it "STEO," and it's my new favorite sandwich. —Emma Laperruque
small yellow onion, diced
ounces smoked trout, chopped
pinches ground black pepper
bagels, halved and toasted
cup cream cheese
bunch butter lettuce
- Place eggs in a large saucepan and cover with cold water by an inch or so. Place saucepan on stove over medium high heat. Bring to a boil, then remove from the stove, and cover for 13 minutes. Rinse eggs under cold water, peel, and chop. Transfer to a large bowl.
- Add onion and smoked trout to eggs. Fold in mayonnaise until well-mixed. Season with pepper to taste.
- Spread a bit of cream cheese on a bagel half. Top with a couple lettuce leaves, 1/4 cup STEO salad, and slice of tomato. Repeat with remaining bagel halves. Enjoy!
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad