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...
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
Lox quiche is great, and makes an easy lunchbox item or quick weeknight supper.
Another favorite lunchbox of mine is inspired by Japanese bento of rice topped with salmon, egg sprinkle and spinach or peas. I substitute a topping of shredded lox, along with green peas, and egg (beat with a pinch of sugar and a tiny dash of mirin and salt, and scramble until relatively dry and in little pieces)