Chef Monica took some pics of the Lox she’s preparing at SMDS. It takes two to three days to cure.
Now for those of you who don’t know what Lox is, here’s some interesting information for you. Who knows? You may just want to try this at home!
Lox, or smoked salmon, is a very thin fillet of salmon that has been cured and cold smoked. Smoked Salmon is consumed in many parts of the world. However, in Canada and the United States, it is commonly referred to as lox. This is especially true on the East Coast. The word lox is a Yiddish word for “salmon.” The word is also related to the German (Lachs), Norwegian (laks), and Icelandic and Swedish (lax) words for “salmon.” Furthermore, the Old English word for salmon is læx.
Although lox is cured and smoked, it is not cooked. Therefore, the fish remains smooth and pink. Lox does not resemble fillets of cooked salmon. In the United States, lox is served in very thin slices and is enjoyed primarily as a breakfast food. One of the most common ways that Americans enjoy lox is with bagels. Bagels with cream cheese are often topped with lox. In fact, lox and cream cheese have become such a popular combination, that some dairies and bakeries serve cream cheese with lox already mixed in along with other flavored cream cheeses such as vegetable, chive, and date. Bagels with cream cheese and lox are often garnished with sliced red onion and capers. The acidity of the capers and sweet bite of the onions add lovely flavor dimensions to the dish. This dish is also sometimes served on Melba toast instead of bagels.
In addition to serving as a popular breakfast food, lox is also served as lunch and dinner hours. Many delis and sandwich companies serve lox sandwiches for the mid day meal. Furthermore, some restaurants incorporate lox into appetizer plates. Some restaurants serve it with fruits, such as sliced apples and grapes, and mild cheeses.
Lox is also enjoyed in England and Germany. In England, smoked salmon is eaten on toasted brown bread with cream cheese and a garnish of fresh lemon juice. In Germany, lox is served on toast or black bread. Lox is used as a cooking ingredient in many different parts of Europe. In France, for example, it is sometimes folded into crepes with fresh cream and chives. Some quiches also call for lox as part of their filling. In Europe, you may also find lox scrambled into eggs, or as a pasta sauce ingredient.
