Before we left Pensacola, we had breakfast at Bagelhead’s – Av got a chocolate chip bagel with peanut butter, and I had a salt bagel with cream cheese, red onion, tomato, capers, and lox:
Can I even? No, I can’t even say how good that was.
On our way out of town, we stopped by Joe Patti’s as we always do…
This pic of the interior is from a previous visit, but you can get an idea of how big and busy it is:
We filled the large cooler we brought (they’ll pack it to travel, too), and one of the things I had to have was a smoked whitefish.
To make whitefish you don’t even need a ‘recipe’ – just a couple of extra forks so you can taste, add some of this, some of that, then taste again with a fresh fork, and so on.
Just remove the skin from the fish (it peels off super-easy), flake the meat into a bowl with your fingers so you’re sure to catch any bones, then add, for example, onion (I used 1/2 a vidalia cut chunky because I like the crunch it gives) plus capers (1/2 a small bottle, drained), and a little mayonnaise (Duke’s, always). Salt too. Taste and add more of whatever. You could add dill, sour cream, celery slices, yogurt, maybe a little bell pepper for extra color and crunch.
Great on a bagel, in the scoop of a celery stick, in a bowl with a few plain Captain’s wafers…