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Lox and Bagels

l
Leslie Mar 25, 2005 08:28 AM

Good morning -- What is the proper way to serve lox and bagels? Are there any garnishes that should be there? Should I spread the pieces out on a platter, or leave them together and allow my guests to choose how to peel apart the slices? There will be cream cheese there, but that is all I have thought of so far.

Thanks!

L

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  1. e
    enrevanche Mar 25, 2005 09:15 AM

    I vote for putting the lox slices on a platter, though I wouldn't go out of my way to try to do anything really artful with it. Maybe lay them out like a poker player showing his hand, if that makes any sense?

    Garnishes: At our house, we always have some thinly sliced red onion and sliced fresh tomatoes with our Sunday lox and bagels. And a copy of the New York Times Sunday crossword. ;-)

    - er

    Link: http://enrevanche.blogspot.com

    1. w
      Weiszguy Mar 25, 2005 09:15 AM

      I usually spread the pieces out on a platter, sometimes over red leaf lettuce so it looks pretty. Lox is usually served with sliced red onions, tomatoes and cucumbers, and many people offer capers as well (and, of course, the cream cheese). You could do one platter of lox and the other of the veggies, or use the sliced veggies as lox decoration. Enjoy!

      1. n
        Nyleve Mar 25, 2005 09:32 AM

        If you have the time and the inclination (or a small child with either of the above) you can roll the lox slices up individually or twirl them into roses. Arrange on a platter over lettuce leaves and, maybe, sprinkle a few capers over everything. Lemon slices are nice too. I'd arrange the other toppings - thinly sliced red onion, tomato, cucumber - on another platter. Cream cheese separately too.

        1. p
          phil Mar 25, 2005 09:45 AM

          What’s a Sunday without a bagel?

          How I make mine (learned from a Jewish friend)
          Toasted Plan Bagel
          Spread bottom with cream cheese
          Add the Lox on top of the cream cheese
          Add a Tomato and Onion on top of the Lox
          Top it with the bagel top…

          This is to die for!

          6 Replies
          1. re: phil
            t
            TomSwift Mar 25, 2005 10:44 AM

            At the Friar's Club in Beverly Hills they sort of hollow out the bagel bottoms a little so that your cream cheese has a place to rest and your bagel doesn't get unmanagably thick. I've tried it - a nice touch but a lot of work.

            1. re: TomSwift
              b
              belle Mar 30, 2005 02:40 PM

              my grandfather would scoop his bagels out and fill with cream cheese to cut calories. LOL.

            2. re: phil
              n
              nearsighted lady Mar 25, 2005 01:30 PM

              I have no quarrel with the classic bagel & lox ingredients listed here, but I'd like to propose a more practical architecture to the sandwich: The bagel should be topped by cream cheese to begin with, of course, but the assemblage becomes a tidier, easier-to-eat package if you tuck the tomatoes and onions under the lox. Lox is slippery! Stuff balanced on top of it is in danger of sliding off. Better to use the lox as a "tarp" to cover everything and help hold the package together.

              1. re: nearsighted lady
                p
                PolarBear Mar 26, 2005 12:41 PM

                Agreed, I place the separated sections of sliced red onion on the cream cheese first which keeps the capers from rolling away. Also before topping the tomato with the lox, a little sprinkle of fleur de sel and a grind of tellicherry black pepper.

              2. re: phil
                k
                Karl Mar 25, 2005 08:52 PM

                Although this may be regional, I cannot conceive of lox and bagel as a closed sandwich i.e. bagel on top and bottom. Bagel and lox can be eaten only open faced. While I am quite flexible on politics, religion and ethics, when it comes to bagel construction, the line cannot be crossed.

                1. re: Karl
                  b
                  butterfly Mar 28, 2005 05:48 AM

                  I totally agree--bagels should be eaten one half at a time.

                  I also don't think that there should be tomato and onion. In my family, lox was (and still is) considered a delicacy and we wouldn't dream of distracting from the flavor with so many "fixings."

              3. a
                Adrienne Mar 25, 2005 10:25 AM

                I agree with what most people have been saying -- definitely make onions, tomatoes, capers and lemons available.

                In my family sometimes we have actually used butter on bagels with smoked fish -- more often for sable or whitefish or baked salmon, but I think having butter available is a plus, even though most people automatically think lox-with-cream-cheese.

                (Of course, if you wish to serve other smoked fish as well, I'm definitely in favor of that idea).

                1 Reply
                1. re: Adrienne
                  b
                  bk Mar 26, 2005 08:26 AM

                  we always used butter with chubs/whitefish (not salad). That combo is especially good on pumpernickle bread.

                2. l
                  LBQT Mar 25, 2005 11:33 AM

                  I agree with all the other posters, but in our house, we always have muenster cheese, thinly sliced, to add to the lox'n'bagel.

                  1. l
                    Leslie Mar 25, 2005 11:33 AM

                    Thank you all! Great suggestions! It all sounded so good that I just had a bagel with lox and cream cheese for lunch.

                    L

                    1. k
                      Keri T. Mar 25, 2005 12:10 PM

                      I don't know if you want to venture into the other smoked fishes as well but usually we also have another smoked fish (usually whitefish) or a whitefish salad and scallion or vegetable cream cheese and some herring (pickled in cream). The lox pieces should be small enough to put right on the bagel, but big enough to cover the bagel.

                      I agree with all the other garnishes

                      1. m
                        mbb Mar 26, 2005 03:33 PM

                        All of the garnishes have been covered, but how about mixing some chopped chives in with the cream cheese? That's what my family always used to do...

                        1 Reply
                        1. re: mbb
                          k
                          KB Mar 26, 2005 04:52 PM

                          While still offering plain cream cheese for us wacky purist types, I hope?

                        2. a
                          applehome Mar 26, 2005 11:14 PM

                          Just as a fine point... most of the deli's and restaurants that serve the onion, caper, lettuce, etc., are serving smoked salmon, not Lox. Lox (which is brined and not smoked), tends to have a finer flavor and softer texture, and is also often saltier. I personally don't particularly like Lox with all the trimmings, while I think Nova, or Smoked Salmon goes really well with capers and onion. Gravlax, which is also not smoked, stands up well on its own, thanks to the dill.

                          1. h
                            hildegard Mar 27, 2005 06:35 PM

                            don't forget the capers and instead of onion use shallots

                            1. n
                              Nyleve Mar 28, 2005 09:34 AM

                              Just have to report that we had lox/bagels for brunch yesterday - a perfect opportunity to experiment with the "tarp" method of construction. (Bagel half followed by cream cheese, then onion and/or tomato and finally lox tarp covering all.) Brilliant - I don't know why I never thought of it before. Introduced the method to fellow-brunchers and we were all thoroughly converted. Excellent - thank you.

                              On another note, I must agree with the poster who said that a bagel/lox combo should always be eaten open-faced. When it becomes a sandwich, it becomes something unwieldy and unrefined. Ok for eating in a car, but even then I'd prefer to balance a properly tarped open-facer.

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