Historically,
Jewish cuisine focuses on cheap and readily available ingredients; lox, which
is cured salmon, was therefore a luxury item and is still expensive today. Lox
specifically refers to salmon cured in a salt brine, and is different from the
more familiar smoked salmon. Nowadays, however, the latter is more often than
not substituted for the former, and that is what I suggest you do too, unless
you are particularly keen to source it.
I
retain the title of “lox and cream cheese bagel,” however, as I felt it
important to include a nod to the heritage of this Jewish classic. It is said
that the ringed shape of the bagel represents the “circle of life,” and the lox
the saltiness of tears.
Makes 1
INGREDIENTS
1 plain white, poppy seed, or sesame
seed bagel, cut in half
Cream cheese
Lox (smoked salmon) slices
A few capers, rinsed and patted dry, or
slivers of red onion (optional)
Toast the bagel halves and let them cool
slightly before spreading 1 half with cream cheese.
Lay
the lox (smoked salmon) slices on top and then add the capers or red onion,
should you wish to do so. Top with the other half of the bagel, and serve.
