Get Hooked on Lox

Smoked salmon falls under one of those classic menu options offered at many a bagel deli around town. It is even widely available at grocery stores, now, there is still some intrigue surrounding this familiar food. For instance, is all smoked salmon called lox? 

The answer to that question is no. Lox is a brine cured cold smoked salmon, and is generally slightly more salty than normal smoked salmon. Salmon is either cold or hot smoked. Hot smoking takes place in temperatures of 120 to 180 degrees for 6-12 hours. This kind of smoking is normally used for whole salmon fillets and can be served at restaurants as entrees and such. It generally is not the kind found in the deli section and put on bagels. Some hot smoked salmon is even spiced and cut into small jerky-like strips. Cold smoked salmon is what most people are familiar with. It can be smoked from 1 day to 3 weeks at temperatures of 70-90 degrees. This means, by definition, that those eating a raw diet can eat cold smoked salmon, because it is never heated above 118 degrees.

Nova is something that is seen often in packaging. It is simply short for Nova Scotia and broadly describes all cold smoked salmon. There should be no flavor differences, although just be sure in general to inspect whether the salmon has been brined or cured. Those processes add extra sugar and salt to the salmon, and can dramatically alter the flavor. 

Here is the classic Bagel and Lox combination, and a spicy alternative for those who never fear flavor even early in the morning.

The Classic Lox Bagel

Ingredients 

-Everything or whole wheat bagel

-Cream cheese or hummus*

-Red onion

-Tomato  (large slicer tomato or romana)

-Baby spinach or green lettuce

-Capers (opt)

-Cucumber (opt)

-Atlantic Smoked Salmon

Simply toast bagel, spread cream cheese and top with favorites. Serve open faced or as a regular bagel sandwich. This will deliver healthy protein and omega fatty acids.

*For those watching calories, go for lite whipped cream cheese, not soy. The soy alternatives often have very unhealthy hydrogenated oils. Dairy free? Go for some hummus - still tastes great.

The Spicy Switch-Up

Ingredients

-Indian Naan bread 

-Cream cheese or hummus 

-1 tsp red (hot) or yellow (medium) curry powder

-1/2 tsp smoked paprika

-Red onion slices

-Roasted Red Peppers

-Baby spinach

-Wild Sockeye smoked salmon 

Mix the spices in with the spread of choice and spread on toasted Naan bread. This will be a delicious open faced salmon breakfast or lunch. You might like it so much to  eat it for dinner, too. 

>>> Wanting to do an appetizer? Just take your favorite smoked salmon and top a cracker, mini toast or crostini with cream cheese, lox and a sprig of fresh dill. It is an easy and elegant way to entertain a crowd. It also allows you to spread the lox over a lot of appetizer bites, so it is budget friendly.