Smoked Fish Sandwich
There are certain bites of food that get that huminuh-huminuh-huminuh going. AKA every bite of food you eat at the Venice, California eatery, Gjusta. After a leisurely brunch at Gjelina, the mama bear to this bakery/deli iteration, I drove over to the new space – I had a few days home in LA and needed to know what all the fuss was about. If you pull up to a parking lot with one lone tree and a gaggle of westside cool kids carrying boxes of pastry, you’ve arrived at Gjusta. Upon entry, however, you’ll notice a stark contrast to the barren exterior: a bustling kitchen, the smell of perfect espresso wafting about, and down the rabbit hole a smorgasbord of pastries, salads, and sandwiches. Yes, there’s the porchetta breakfast sandwich with harissa ketchup, a fried egg, and gruyere cheese, but it’s this smoked fish sandwich that makes me go “ooh, ah, oh!” Smoked salmon (or smoked cod), sprouts, shaved radish, cream cheese, sliced tomato, all nestled into a perfect bagel or zataar bialy. Just stop. Actually, don’t. Just go.
And if you can’t make it to Venice just yet, here’s a little how-to on layering this bagel bliss at home. Nothing like fatta en casa.
- Freshly baked everything bagel or zataar bialy
- Premium smoked salmon
- Smoked cream cheese
- Shaved radish
- Sliced heirloom tomato
- Slice your bagel or bialy in half, then spread cream cheese evenly on both sides.
- Layer sprouts, arugula, smoked salmon, shaved radish, and tomato from top to bottom.
- Add the bottom half of your bagel, smush together (but not too hard), and start eating!