I've been in LA for a little while, and this New Yorker is suffering from the lack of easily obtainable good bagels. That doesn't mean I'm going without smoked salmon. I've just had to vary my presentation of the stuff. Here are two recipes that have been getting some play in my Los Feliz kitchen to good effect.
Bagel Topping Omelette
I'm not kidding - this is delicious. To serve two make a three egg omelette filled with chopped lox, chopped red onion, dollops of cream cheese and capers. I'm dumbfounded this isn't a standard brunch item.
Lox Pasta
Cook half a pound of pasta to al dente and drain. In the pasta pot over medium heat toss olive oil, chopped garlic, chopped parsley and capers with chopped lox and pasta. I use 2-3 ounces of lox. A squeeze of lemon juice doesn't hurt, nor does a small amount of finely chopped lemon zest added with the garlic. Serve with a salad and white wine. (Yes, this dish is equally good with canned tuna in olive oil instead of lox, but the salmon makes for an unexpected twist. Try it.)
Subscribe to:
Post Comments (Atom)
1 comment:
I don't think I'd ever had lox other than as a component of a Sunday-with-bagel-and-lox ... until this week when found your post & cooked both your suggestions. Good times. Now I'll probably now be picking up lox often, or trying a larger package. And next I have to come up with craft ideas for repurposing a stack of oily gold cardboard rectangles.
Post a Comment