Smoked Salmon and Sour Cream Bagel Sandwich – BALMUDA USA (2024)

FAQs

What is smoked salmon on a bagel called? ›

Lox is a fillet of brined salmon, which may be smoked. Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, onion, cucumber, and capers.

Spread sour cream on the bottom half of the toasted bagel. Add salmon, pickles, dill, and mustard. Sprinkle with pepper. Serve with the top half of the bagel.

The word "lox" comes from the Yiddish word for salmon, "laks." Brining salmon is a Scandanavian tradition, but it was also popular among Eastern European Jews. Some of these people immigrated to the U.S. and brought their affinity for brined, cured, and smoked fish with them.

What is simply called “smoked salmon” in the Pacific Northwest is called hot-smoked or Kippered Salmon in the Northeast to differentiate the hot-smoked style from the cold-smoked style. True traditional lox is growing increasingly uncommon, and as this happens, the word lox lives on in another form.

Bagels and lox is one of the best Jewish deli favorites and usually consists of an open-faced or ring-shaped bread piece known as a bagel that is topped with thinly sliced red onions, cream cheese, briny capers, and lox. A lox bagel is typically eaten for breakfast and includes both a bagel and lox.

A bagel that is not fresh out of the oven, that is at least six hours old, does need to be toasted, whether it is going to be buttered or topped with cream cheese, nova or both. Otherwise it will be too hard. A bagel that has been sliced and frozen obviously needs to be toasted when brought back to life.

Jewish communities adopted fish, as it is pareve which means it can be eaten as a dairy meal or meat meal. It was also easy in terms of dietary observance since fish could be purchased from a non-Jewish store. Smoking or salting fish was essential because of lack of refrigeration.

Smoked salmon can lower inflammation, the cause of many chronic conditions such as cancer, ulcerative colitis, diabetes, and heart disease. A study on women ages 35 to 70 showed that they were able to reduce inflammatory markers in their bodies by eating 80 grams of salmon and other fatty fish every day.

Raw smoked salmon is safe for consumption - when prepared, and produced - correctly. As a consumer, make informed choices when purchasing raw smoked salmon and always buy from transparent, top quality providers. Like Smokin' Brothers! Shop our smoked salmon range here.

Can you eat lox everyday? ›

Ms. Bender, a registered dietitian, suggests limiting consumption of smoked and cured fish, enjoying it as an occasional treat versus eating it every day, for the same reasons that you should limit processed meats. She notes that the processing itself appears to be the underlying issue when it comes to cancer risk.

If you don't feel like going through the patchke of making gravlax, or don't have the time, there are also some pretty great lox varieties to be found at major supermarkets.

Made from the belly meat of a salmon, lox is actually never cooked but is, instead, cured in a salty brine mixture for several weeks. Compared to smoked salmon, lox is saltier with more of a raw texture, making it the perfect addition to a toasted bagel with cream cheese.

In the debate of nova salmon vs lox, the key differences lie in their preparation and flavor profiles. While traditional lox is only cured, nova lox goes a step further with cold smoking. This additional step gives it its beloved smoky flavor that just can't be found in plain lox.

Taste: Lox tastes predominantly salty, while gravlax has more of a mild fish taste similar to sashimi. Texture: Lox is typically made with the belly of the salmon, making it more tender and fatty, while gravlax is often made with a variety of cuts that give it the fleshy or tougher texture of raw salmon.

A Philadelphia roll is a makizushi (also classified as a kawarizushi) type of sushi generally made with smoked (or sometimes raw) salmon, cream cheese, and cucumber, with the rice on the outside (uramaki).