I just love Sunday mornings, the best day of the week for me and the family to enjoy a leisurely breakfast, and what better way than starting the day with a bagel topped with lox.
“Lox” and “smoked salmon” are often used interchangeably, but they’re not the same. The difference between lox and smoked salmon is how they are prepared. Lox is cured, but never cooked or smoked, whereas smoked salmon, is cured or brined and then either cold-smoked (slowly exposed to smoke for a few days, but is never fully cooked) or hot-smoked (cooked all the way through, like smoked meat).
Because lox is never cooked, it remains smooth, silky, and translucent. Smoked salmon, through the smoking process, becomes slightly tougher. It looks and tastes more similar to baked or grilled salmon.
Whatever you choice, lox or smoked salmon take the time to really enjoy your Sunday breakfast, as always have fun in the kitchen and enjoy family time, happy Sunday!
Bagels & Lox
4 bagels (split, toasted if desired)
6oz Crème Fraiche
2 tablespoons capers (drained, divided)
1/3 cup red onion, thinly sliced
6oz sliced Salmon Lox or smoked salmon
Spread the toasted bagel bottom halves with Crème fraiche. Sprinkle half the capers and the slices of red onion over the crème fraiche, if desired.
Top with sliced lox.
Sprinkle over the remaining capers and the slices of red onion over the lox.
Spread a little crème fraiche on the bagel tops, then place the tops on the lox and serve.
Recipe: Chef Mark Allison