Does this content look wrong? Click here to report any errors.

Sugerman’s gravlax recipe

Recently, much to the dismay of local bagel lovers, Artz Bagels suddenly shuttered. But have no fear bagel purists, we have a solution.

This week NolaVie and My House NOLA sat down with Laura Sugerman, the creator and owner of Sugerman’s Bagels — a small batch traditional NY-style bagel business operated out of a community commercial business in the Bywater.

Sugerman’s bagels are sold whole-sale — meaning you can certainly order them, but you can’t get them delivered with delivered with all the bagel shebang: lox, cream cheese, lox, scallions, hard-boiled egg, oh, and did we mention lox? We all know it: lox are the Adonis of bagel toppers.

Laura Sugerman doesn’t want you to short-change her bagels, so she gave us her home-prepared recipe for cured salmon.

A Sugerman's bagel with Laura Sugerman's home-sured salmon.

A Sugerman’s bagel with Laura Sugerman’s home-cured salmon.

Cure Your Own Salmon! (gravlax) recipe:


2 cups salt

1 cup sugar

1 bunch dill, or a mix of herbs

1 2-3 pound fillet of salmon, bones removed

A splash of vodka or gin

1 lemon

1. Mix together the salt, sugar, and herbs. Place salmon on a sheet pan. Cover the flesh side of the salmon with the salt mixture. Add lemon slices and splash of gin.

2. Wrap the fish well with plastic wrap. Weigh the fish down and refrigerate for 36-72 hours.

3. Unwrap the salmon and rinse. Dry, then slice on the bias.


You must login to post a comment. Need a ViaNolaVie account? Click here to signup.