The Culinary Connoisseur
Luxe Lox
04
Feb
Feb
February 9th is National Bagel and Lox Day. Don’t be
surprised that this ethnic food merits its own holiday; bagels and lox are no
longer reserved for New Yorkers! This iconic Jewish food is enjoyed in just
about every state in the US and its popularity keeps growing.
surprised that this ethnic food merits its own holiday; bagels and lox are no
longer reserved for New Yorkers! This iconic Jewish food is enjoyed in just
about every state in the US and its popularity keeps growing.
Lox, first appearing in English in 1941, comes from the
German or Yiddish laks, and originated in New York delicatessens. Most salmon was caught in Nova Scotia, Canada
and packed in salt for shipping to New York. Once it arrived, the salmon would
be soaked in water to remove some of the salt and sliced for sale. Lox quickly became a staple of dairy
restaurants and luncheonettes when served in thin slices on a bagel with cream
cheese.
German or Yiddish laks, and originated in New York delicatessens. Most salmon was caught in Nova Scotia, Canada
and packed in salt for shipping to New York. Once it arrived, the salmon would
be soaked in water to remove some of the salt and sliced for sale. Lox quickly became a staple of dairy
restaurants and luncheonettes when served in thin slices on a bagel with cream
cheese.
The lox we purchase today is processed commercially and
is saltier than that of the early delis.
It is usually prepared from Pacific salmon as very little salmon is
caught in Nova Scotia these days. Nova
style salmon, in addition to being cured, is briefly cold-smoked. This cold-smoking is done at room temperature
for a few hours and does not cook or preserve the salmon. Its sole
purpose is to impart a slight smoky taste to the fish.
is saltier than that of the early delis.
It is usually prepared from Pacific salmon as very little salmon is
caught in Nova Scotia these days. Nova
style salmon, in addition to being cured, is briefly cold-smoked. This cold-smoking is done at room temperature
for a few hours and does not cook or preserve the salmon. Its sole
purpose is to impart a slight smoky taste to the fish.
Here’s how you can make your own at home:
2
tablespoons kosher salt
tablespoons kosher salt
3
tablespoons sugar
tablespoons sugar
1
teaspoon ground black pepper
teaspoon ground black pepper
1
small salmon fillet
small salmon fillet
Mix
the salt, sugar and black pepper together.
Lay
down a sheet of plastic wrap large enough to completely wrap your salmon and
then sprinkle a layer of the salt and sugar mixture that’s about the size and
shape of your salmon. The layer should be thick enough that you can’t see
through it.
down a sheet of plastic wrap large enough to completely wrap your salmon and
then sprinkle a layer of the salt and sugar mixture that’s about the size and
shape of your salmon. The layer should be thick enough that you can’t see
through it.
Place
the salmon skin-side down on the layer of salt and sugar and then cover with
the rest of the salt and sugar mixture. Wrap the plastic wrap around the
fillet, but leave the ends open so the liquid that comes out of the salmon can
drain off. Place in a glass baking dish.
the salmon skin-side down on the layer of salt and sugar and then cover with
the rest of the salt and sugar mixture. Wrap the plastic wrap around the
fillet, but leave the ends open so the liquid that comes out of the salmon can
drain off. Place in a glass baking dish.
Place
another dish or plate on top of the salmon and add cans to weigh it down. Place
in the refrigerator.
another dish or plate on top of the salmon and add cans to weigh it down. Place
in the refrigerator.
The
curing time depends on how thick the salmon is but it should be done in 2-3
days. The flesh goes from opaque to
translucent as it cures so as long as it’s the same color all the way through
it is ready.
curing time depends on how thick the salmon is but it should be done in 2-3
days. The flesh goes from opaque to
translucent as it cures so as long as it’s the same color all the way through
it is ready.
Use
a long sharp knife to slice the lox thinly. Serve on bagels and cream cheese.
a long sharp knife to slice the lox thinly. Serve on bagels and cream cheese.
Pickled lox has also become a favorite thanks to the
Concord Hotel in the Catskill Mountains of upstate New York, whose chef came up
with the recipe in 1939. Pickled lox in
cream sauce is a tasty dish that can be purchased ready-to-eat. You can make your own at home by trying our
easy recipe.
Concord Hotel in the Catskill Mountains of upstate New York, whose chef came up
with the recipe in 1939. Pickled lox in
cream sauce is a tasty dish that can be purchased ready-to-eat. You can make your own at home by trying our
easy recipe.
for the lox:
1 pound lox, in one piece
2 large Spanish onions, peeled and sliced in ½” rounds 5 cups cold water
1 cup white vinegar
1 cup sugar
1/2 cup mixed pickling spices
for the cream sauce:
2 cups sour cream, or mayonnaise
2 cups sour cream, or mayonnaise
1/2 cup water
2 tablespoons marinade from pickled lox
2 tablespoons marinade from pickled lox
prepare the lox:
Soak the lox overnight in cold water in the refrigerator, changing the water
once. Cut the lox pieces into bite-sized chunks. Place in a glass dish,
layering them with the onion slices.
Soak the lox overnight in cold water in the refrigerator, changing the water
once. Cut the lox pieces into bite-sized chunks. Place in a glass dish,
layering them with the onion slices.
In a mixing bowl place the water, vinegar, sugar and
pickling spices. Stir by hand until the sugar dissolves. Pour the mixture over
the salmon and leave it out on the counter top overnight so that the pickling
process starts to work. In the morning refrigerate for 2 days or until ready to
use. Serve as is or with sour cream sauce.
pickling spices. Stir by hand until the sugar dissolves. Pour the mixture over
the salmon and leave it out on the counter top overnight so that the pickling
process starts to work. In the morning refrigerate for 2 days or until ready to
use. Serve as is or with sour cream sauce.
prepare the sauce:
In a mixing bowl place the sour cream or mayonnaise,
water and marinade. Mix well with a whisk to eliminate lumps. Serve with the pickled lox or cut the lox
into bite size pieces and store together in the refrigerator until you are
ready to serve it.
water and marinade. Mix well with a whisk to eliminate lumps. Serve with the pickled lox or cut the lox
into bite size pieces and store together in the refrigerator until you are
ready to serve it.