Guys I've had this concept of a plate on my mind for some time now and I'm going to put it into practice very soon. I want to replicate a Jewish bagel with lox dish, kind of deconstructed. Here's what I'm thinking: Seared salmon fillet topped with a dill and pistachios pesto and a cream cheese sauce and a side bagel panzanella salad. Maybe the pesto and the cream cheese sauce is overboard? Should I just do one or the other? Also, would a dill and pistachio pesto be possible? Do I make it essentially the same way as a normal pesto just sub the basil with dill and pine nuts with pistachios?