Chef de cuisine Mike Sheerin, Blackbird, Chicago
Yield: 10 sandwiches, 15 bagels.
1 lb. all-purpose flour
3⁄4 oz. yeast
1 oz. light brown sugar
6 oz. water, plus water for cooking bagels
1 lb. box kosher salt approximately 1⁄4 cup cornmeal
SMOKED STURGEON :
50 grams kosher salt
100 grams water
8 oz. sturgeon (freshest possible)
NORI CREAM CHEESE:
1 package nori seaweed
8 oz. Philadelphia cream cheese
1 oz. yuzo juice
to taste, salt and pepper
as desired for garnish, sliced red onion and sliced tomato
For bagels: Combine flour, yeast, sugar, 2 Tbsp. salt and water in bowl of electric mixer. Mix for 20 minutes on medium speed with dough hook. When dough acquires light sheen, turn off mixer and turn dough onto cutting board. Pour cornmeal onto baking sheet. Measure out 3-oz. dough portions and roll each into a 3" log. Connect two ends of each log to form a circle. Place bagels on cornmealdusted baking sheet and refrigerate for 2 hours. Bring large pot of water to boil. Place bagels in water, being careful not to crowd pot. When bagels rise to top, remove from pot and return to baking sheet to cool slightly. Pour remaining kosher salt onto shallow, flat-bottom pan. Dip cooled bagels on puffy side into salt; shake off excess. Bake bagels on cornmeal-dusted baking sheet for 10-15 mnutes at 420°F, until light golden brown.
For smoked sturgeon: Dissolve salt and water. Place sturgeon into brine and let sit one hour. Remove. Place fish in smoker on medium heat and smoke for 35 mintues. Reserve.
For nori cream cheese: Toast nori in 250°F oven for 7 minutes. Place nori into extremely dry food processor with blade attachment and pulse into a fine flour. Add remaining ingredients and pulse to a creamy texture. Season to taste.
To assemble dish: Cut bagel in half and toast to desired color. Slice sturgeon on bias to desired thickness. Spread nori cream cheese on toasted bagel and top with sliced sturgeon. Add onion and/or tomato slices, if desired, and cover with second half of bagel.