Kerry Alaric C.
Google
Always anxious to enjoy my favorite NYC food staples when making it back to Gotham, and as such I surprised myself after nearly two weeks realizing that I hadn’t had a good bagel, which I usually enjoy with lox or whitefish salad.
When I had the realization I somehow also reflected on how long it had been since a had a proper knish.
*Light bulb moment!* What if I had a lox knish sandwich? I was sure that this sandwich had to already be a “thing” but found little evidence of this idea on the internet besides a recipe for a more hors d'oeuvre version of bite-sized mini knish topped with smoked salmon.
So at 5:30am this morning I headed over to nearby and highly revered Tal Bagels and deli counterman Sobuj, who admitted never making one before himself, expertly put together fresh, hand-sliced smoked salmon on a warm potato knish, adding cream cheese, mustard, and red onion.
Though a potato knish may not have as near the structural integrity as a bagel (and rightfully so) it still made for a very manageable—and very delicious—handful of a meal. The smooth, silky salmon aromatized with pleasant smokiness, with its streaks of tasty fat rendered easily from the warm of my grateful tongue. piquant mustard and crisp red onion rings helped balance the fish’s rich oiliness, and the cream cheese and soft potato of the knish were amply supportive in both texture and subtler flavors.
Sobuj exclaimed he couldn’t wait to try one himself, and I assured him he might enjoy very much, and as I plan to revisit Tal Bagels during my present stay, often for this same sandwich, I look forward to hearing his thoughts on this fulling and totally satisfying sandwich.