Lox, Bagel and Cream Cheese
Lox, Bagel and Cream Cheese is one of my favorite comfort foods. I had this wonderful sandwich for the first time at the Fairmont Hotel in San Francisco many years ago. This is best enjoyed with a cup of piping hot black coffee.
All about lox…
The Jewish tradition of lox began in Medieval Germany, where preserving fish of all kinds in brine was commonplace. Because salmon was so expensive, Jews made lox with herring or carp. During those times, lox would sit in a brine of salt and water for 3 to 6 months.
Lox, bagel and cream cheese sandwiches are originally from the Jewish delicatessens in New York City.
Lox is salmon that is cured with salt for three months. it is different from smoked salmon.
Lox can be frozen for up to three months, then thawed in the refrigerator before serving.
Nutrients in Lox
- Omega-3 Fatty Acids – Supports heart health, reduces inflammation, and improves brain function.
- Protein – Helps with muscle growth and repair.
- Vitamin B12 – Essential for energy production and nervous system health.
- Selenium & Zinc – Boosts immune function and metabolism.
How can I serve lox?
- Bagel & Lox – Lox, cream cheese, capers and red or white onions on a toasted bagel.
- Charcuterie Boards – Serve with crackers, cheese, fresh herbs and a variety of olives.
- Eggs & Omelets – Add to scrambled eggs, frittatas or a smoked salmon omelet.
- Salads & Poke Bowls – Toss into fresh greens or pair with avocado and rice.
- Sushi Rolls – Use as a gourmet sushi topping.
- Tacos – Use as a seafood taco topping.
What wines pair with lox?
- Sancerre, with its citrus notes
- Riesling
- Chardonnay (unoaked, as the oak will overpower the delicacy of the salmon)
Lox, Bagel and Cream Cheese
I had this wonderful sandwich for the first time at the Fairmont Hotel in San Francisco many years ago. This is best enjoyed with a cup of piping hot black coffee.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 servings 1x
- Category: Sandwiches & Wraps
- Cuisine: American
Ingredients
- 1 bagel, split and toasted or untoasted
- About 1/3 cup cream cheese, divided
- Several thinly-sliced pieces lox
- 1 slice onion
- 1 slice tomato (optional)
- Salt and pepper
- A few capers, if desired
- Sprigs of fresh dill, if desired
- Hot black coffee (optional)
Instructions
- Slather one-half of the bagel with cream cheese, more or less to your liking. Add the lox to the top of the cream cheese.
- Top with onion, then tomato.
- Sprinkle with salt and pepper.
- Garnish with capers and fresh dill, if desired.
- Now slather the remaining bagel half with the remaining cream cheese. Set on top of the first half.
Notes
Photo credit: ehpien on Visualhunt
