A few years back ( I guess about 6), my hubby and I were visiting New York City and the thought of eating raw fish (sushi, tartar, and lox) repulsed me. I kept wondering how people ate raw fish and didn't end up throwing up. I had heard of bagels and lox, but it wasn't on my food radar or even my bucket list for that matter.
I was introduced to this fabulous concoction by a chef at the hotel where we were staying. He said "Miss, (I love it when I'm called Miss rather than ma'am...makes me feel younger) you've never tried bagels and lox?" I politely said "no". (I tried not to, but I think I may have wrinkled my nose just like my kiddos do when I introduce something new).
I think the chef noticed my boring bagel and cream cheese in the buffet line and felt the need to convince me that I would love the freshly smoked salmon that he had prepared. I allowed him to put a small sample on my plate away from harming my bagel.
Guess what? I LOVED IT !! (and the chef was pleased). Now, what was once taboo, had become one of my rare morning treats...bagels and lox!
Recently it dawned on me I could "amp" up the flavor even more. I've seen this culinary delight often garnished with dill, so I tried our Lemon Dill Seasoning. Oh my goodness folks...you've got to try this seasoning blend for a different approach to bagels and lox! The lemon and dill bring this treat to the next level. Try it!
- 1 bagel, sliced in half (increase for more people)
- Cream Cheese (could substitute Neufchatel cheese)
- 1 teaspoon (tsp) (or more to taste) Cherchies® Lem 'n Dill No-Salt Seasoning (could substitute Cherchies® Lem 'n Dill Seasoning if you'd like more salt)
- Chopped red onion (optional)
- 1 teaspoon (tsp) capers (optional)
Generously add the smoked salmon lox to the bagel halves and top with your favorite toppings (diced red onion, capers, tomatoes...It' up to you). Enjoy my new version of Bagels and Lox!