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The Traditional and Non-Traditional Way to Prepare Lox
Whether it is a weekend morning or a holiday, a breakfast/brunch tradition amongst many Jewish families includes enjoying bagels topped with cream cheese and lox.
Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked. The cold smoking does not cook the fish, resulting in its characteristic smooth texture similar to the raw product. There are four different kinds of lox: Regular, Nova, Scottish and Scandinavian.
Regular lox is “wet brined” in a solution of water, salt, sometimes sugars and spices, then cold smoked. Nova lox is similar to regular lox, but cured with a milder brining. Scottish lox is “dry brined” with a mixture of salt and sometimes sugars, spices, and other flavoring applied directly to the meat of the fish for a period of time. After applying the mixture, the brine is washed off and the fish is cold smoked. Scandinavian lox is salt cured and cold smoked.
Some Jewish families also enjoy adding tomatoes and onions to their sandwich, while others enjoy whipping together tasty omelets that include lox, eggs and onions. Check out this delicious recipe for an exciting new breakfast idea and get all the ingredients you need at your local Pathmark!
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