I am not Jewish, but I sure do love Lox and Bagels! Have you ever enjoyed this delicious, Yiddish inspired sandwich? No? Okay, first of all, you need a good bagel. Bagel? Most people know what a bagel is. Not many have enjoyed their bagel with the Lox, or as translated from the Yiddesh word "laks." Here's a little other knowledge to familiarize my readers with what I'm talking about.
Lox or laks, is thinly sliced salmon fillet, cured in a salty brine. The processing method began in Scandinavia. Interesting to know, native Americans smoked and dried their salmon for consumption later. Around 1869, that transcontinental railroad carried barrels of salted Pacific salmon to the east coast, New York in particular, where immigrant European Jewish immigrants were already familiar with smoked, dried fish.
Now, bagels appeared in Italy around the fourteenth century. Capers came from Italy, and cream cheese came from Britain. When New Yorkers put cream cheese, capers and lox together is not really known. I am glad they did!
Okay, so now let's make you lox and bagels! You will enjoy this awesome creation I promise! Here's what we will need:
A good Jewish-style, plain or seeded bagel, some fresh sliced smoked salmon, some capers, some cold sliced tomatoes and some thinly sliced purple onion! Spritz a little olive oil over your ingredients if you like - I do! Whether or not you serve your lox and bagels with a delicious Mimosa (champagne and orange juice) is up to you. We always do!
It's time now for Lox and Bagels! Get your ingredients together and get ready to have one awesome sandwich in the New York Jewish tradition. Life without Lox and bagels! "Oy Vey!"
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