Lox
What is lox? It's essentially salmon that has been cured in a brine of salt, sugar, and herbs before being laid out on a sheet of seasoned wood to dry-cure. The result is a unique flavor with an unforgettable texture - richly flavorful, subtly smoky yet delicate, and buttery all at once.
The depth of flavour and succulence of lox make it a true delicacy. Its popularity has endured for decades, from bagel sandwiches and cream cheese spreads to sushi-style canapés and elegant smoked salmon platters. Some aficionados opt for the classic preparation with a simple garnish of capers and onion, while others choose a more creative spin on the classic.
However you enjoy lox, it's key to source the freshest possible fish. Talk to your local fishmonger or grocery store and be sure to ask questions about the lox - where it was caught, how long it was cured, and so on. If you're lucky enough to experience the freshest lox, there's no better way to really savor the flavor.
Most importantly, take the time to appreciate the incredible history and culture behind lox. To understand why this time-tested dish continues to delight and surprise us today, it pays to honor its origins. Whether you're whipping up a no-frills bagel sandwich with some traditional sides or reimagining the dish by tinkering with the recipe, lox will always reward you with a hearty dose of culinary nostalgia.
Lox recipes
Amazing Lox recipes sourced from the web.
The origin of Lox
The savory, smoked salmon dish known as lox has been around for centuries and its origin story is a complicated one.
The first iteration of the dish is thought to have been enjoyed by nomadic northern tribes, who cured their fish in a salty brine to preserve the fish for long journeys. This method of preserving fish eventually spread, but it wasn't until the creation of techniques such as cold smoking that lox as we know it today was born.
Once a favorite delicacy of the nobility, lox became widely available for all when Jewish immigrants from Eastern Europe brought their special salting regimen with them in the early 20th century. These immigrants had been using a curing technique for centuries, where the fish were salted and hung in a humid cellar for several days. This process allowed the fish to hold onto its moisture, making it a delicious and safe food to eat.
While lox has taken many forms over the centuries, it’s remained popular due to its unique flavor, thanks to the complex curing methods. The combination of fermentation and salting gives lox its distinct flavor, as do some of the more modern flavors that have been added, like dill and lemon. Today, lox can be easily found in supermarkets and delis all over the world, and is most often served on a bagel with cream cheese and onions.
No matter where or how you enjoy your lox, it's clear that its history is as rich and layered as the flavor of the fish itself.
Types of Lox
Lox is a classic staple in many households and across cultures. It’s a popular dish for breakfast and brunch, and comes in several variations. Many consider lox to be a type of smoked salmon by default, but that’s not always the case. Depending on where you’re from, you might be familiar with other variations such as gravlax, kippered lox, or belly lox. Despite their differences, all of these preparations have one thing in common: they are all cured and then served either as is or with some extra garnishes. Here’s a closer look at the different types of lox.
Gravlax is made by curing salmon with salt, sugar, and herbs. This classic Scandinavian dish has been around since the 16th century and is still a favorite today. It’s usually served with a mustard-dill sauce and is often served cold on top of a slice of toast or a bagel.
Kippered lox is a more modern take on lox and is usually milder and less salty than traditional lox. It’s prepared by lightly brining the salmon and then hot-smoking the fish for a few hours. Kippered lox has a delicate smoky flavor and can be served hot or cold.
Belly lox is an old-fashioned style of lox. It’s made with the fatty belly part of the salmon and cured in a mix of molasses, brown sugar, juniper berries, bay leaves, and spices. Belly lox has a slightly sweet taste and is often served cold with cream cheese and a bagel.
No matter which type of lox you prefer, they all have one thing in common: they all make for a delicious and nutritious breakfast. Whether you’re looking for a classic breakfast of bagels and lox, or something a bit fancier, lox is sure to please. With just a few simple ingredients, it’s easy to prepare and enjoy.