Bagel And Lox: A Brunch Classic Delight!

Discover the tasty flavors with our Bagel and Lox, a classic combination that’s perfect for any time of the day! Imagine biting into a perfectly toasted bagel, which is crispy outside and soft, and chewy inside.

Now, add cream cheese, fresh crisp red onions, juicy tomato slices, and a touch of capers, all with smoky lox. This iconic duo not only satisfies your taste buds but also provides lots of energy to kickstart your day.

Whether you need a quick breakfast, or in need of a midday brunch, Bagel and Lox is a classic favorite that never disappoints. Join me as I tell you the best tips and tricks to create this delicious dish at home, making sure that every bite is as tasty as the last.

Bagel And Lox

Bagel and Lox is a classic dish featuring a toasted bagel topped with creamy cheese, silky cured salmon, and garnished with red onions, tomatoes, and capers. This beloved combination, rooted in Jewish cuisine, offers a delightful balance of textures and flavors, making it a perfect choice for any meal.

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Prep Time 6 minutes mins

Total Time 6 minutes mins

Course Main Course

Cuisine American

Servings 6 People

Calories 490 kcal

Ingredients

  

• 2/3 cup Plain or herbed and chive cream cheese
• 1/3 cup Chopped fresh dill
• 6 Bagels
• Topping options- Thinly sliced tomato, cucumber, avocado.
• 10 oz Smoked cold lox or salmon slices
• 3 tsp Capers
• Small thinly sliced red onion

Instructions

 

• Open the bagels by cutting them and generously spread cream cheese on each half.
• Layer thin slices of smoked salmon on top of the cream cheese.
• Add a few slices of red onion and capers.
• Sprinkle with fresh dill.Optionally, make it into a lox bagel sandwich.

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Nutrition Facts:

What Are Lox Made Of?

Lox, derived from the Yiddish word for salmon (laks), is cured but not smoked, made by bringing a salmon belly fillet in salty brine, traditionally for three months. It was originally developed to preserve fish before refrigeration.

Are Bagels And Lox Raw?

Lox, made from salmon belly, is never cooked but cured in salty brine for weeks, giving it a saltier, raw texture. It pairs perfectly with a toasted bagel and cream cheese.

What Culture Are Bagel And Lox From?

Bagel and lox likely originated in the Jewish community of New York’s Lower East Side around the turn of the century.