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Mar 26, 2007 08:02 AM

Leftover Lox-- help me use them up

I probably have 3/4 pound of leftover lox from a brunch I hosted yesterday. They were good but I am not sure how long they will last. I want to figure out what I can do with them-- any suggestions would be great! We are over lox/bagels but are going to have lox/eggs/onions for breakfast today...

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  1. You can freeze it and it holds up pretty well.

    1. As Valerie says, freeze. Wrap in bagel portions in plastic wrap. Should take long to defrost and then a great weekend b'fast.

      1. Make eggs benedict and use the lox instead of canadian bacon. Layering a bit of blanched spinach under the lox is nice too...a florentine-salmon-benedict.

        I also like to chop lox and top a baked potato with it and sour cream. If you're feeling really decadent, top with a little caviar, too.

        Last idea -- have some friends over and make this fabulous recipe for smoked salmon mousse which uses 1/2# of lox:

        Smoked Salmon Mousse
        8 oz. thinly sliced smoked salmon (lox)
        2t unflavored gelatin (from 1 pkg.)
        1/2C cold water
        15 oz. red salmon, drained (reserve 1/4C liquid), dark skin removed
        1/2C sour cream (can use light)
        1/2C mayonnaise (can use light)
        3T lemon juice
        3T chopped red onion
        1/2t Tabasco or to taste
        1 long carrot, optional garnish
        1 long cucumber, optional garnish

        Lightly coat 8” or 9” round cake pan with PAM. Line with plastic, letting wrap extend over sides. Keep plastic as smooth as possible in pan. Place half of the lox over bottom of pan, pressing slices thinner to cover bottom.

        Sprinkle gelatin over water in small saucepan. Let stand 1 minute. Stir over low heat until dissolved and liquid is clear, 2-3 minutes. In food processor, blend remaining lix with remaining ingredients (except gelatin mixture, carrot and cuke) until smooth. Add gelatin mixture and process until blended. Pour over salmon in pan; cover and chill at least 4 hours or overnight.

        Invert a serving plate over pan. Remove pan and plastic. Smooth any rough edges with side of knife.

        With vegetable peeler, peel thin strands from carrot and cucumber. Garnish top of mousse with veggie strands if desired.

        Serve with crostini, crackers, baguette, cucumber slices

        1. You can make a frittata, crepes, or tortilla roll-ups.

          1. You could make the Barefoot Contessa's Smoked Salmon Spred.