Lox and Bagles

Gravlax, literally translated to mean “buried salmon” is a method of curing involving “burying” a salmon in salt and spices (including dill) for a couple days so that it cures. This is not to be confused with lox, or commercially processed cold-smoked salmon.

Lox is generally eaten in the morning for breakfast on a bagel, or can be prepared as hors d'oeuvres for a dinner party. My family loves to buy cold smoked salmon from Sam’s Club. The quality and flavor is great, it’s economical, and it’s an excellent source of Omega-3 Fatty oils. I could just eat it alone, it’s so tasty!

We bought some whole wheat bagels (for added fiber and no dyed white bread), slathered on a layer of cream cheese (I used whipped- it looks like a lot of cream cheese, easy to spread, but less calories because its full of air), folded on some of the lox (the smoked salmon), and topped it with capers, and a sprinkle of cracked black pepper. We garnished with a thin slice of lemon. This was for breakfast.

In the picture I actually cut one of the bagels (the thicker half) in half and got a little more out of it. Bagels are full of calories and carbohydrates, and this is one way to spread the intake out a little, and then share with family. One for me, one for my Mom, and one for my Brother! Yum.  They are filling, even with a small portion because of the bagel!

For hor d’oeuvres, I would suggest small Wheat Thins or Triscut crackers (whole grains/fiber), topped with a small blob of cream cheese. (You can infuse/mix the cream cheese with dill- a spice that goes wonderfully with lox). Then fold over a small piece of the lox and top with 1-2 small capers or a sprig of dill. I love to sprinkle cracked black pepper over the top, and garnish the plate with thin slices of lemon. Use a white plate rather than a detailed plate so you can see the beauty in the little Lox hors d’oeurves!