Chef Shots: Wylie Dufresne

wd-50’s mad scientist shows us the genesis of his ice cream bagel

As with many of the world's famous culinary classics, this dish was created in the wake of leftover food: An old menu item was changed, and amuse bouche line cook Sam Henderson was left with a surplus of trout threads (known in Japanese as furikake), so she tried smoking them. Then she had a light-bulb moment: Why not smoke some salmon furikake and present it with a bagel to make a Lower East Side favorite—the bagel with lox?