Re:Perfect Lox and Bagel Platter
A few decades ago a very fortunate business venture left me with a lot of Russian Caviar. Breakfast most days was a caviar omelet or a toasted buttered English muffin liberally adorned with the stuff. I was like a drug dealer- selling enough to cover the costs of my own needs and sharing with friends and fellow chefs.
Family Thanksgiving that year was at my brother's in Burlington, Vt.- which happened to have one of the great non-NY bagel bakeries then. After a bit of trading with some friends in the wholesale seafood business, I arrived in Vt with a two kilo tin of caviar, two sides of smoked Scottish salmon, two sides of authentic NY lox, one side of NY style nova, six lbs of smoked sturgeon, some smoked whitefish, matjes herring, herring in cream sauce, and a few assorted fish salads. I went to local sources for the bagels, rye and pumpernickle breads, fresh cream cheese, veggies, apple cider, fruit pies and of course Ben and Jerry's ice cream (nothing succeeds like excess). Brunch began early and lasted that whole Wednesday before turkey day.
A quarter of a century later, I still consider sharing that time and those goodies with my happy loving family (and every day miss those who are no longer with us) as one of the greatest days and warmest memories of my life.