![]() ![]() Other similar brined and smoked fish products include chubs, sable, smoked sturgeon, smoked whitefish, and kippered herring. It is often served with a sweet mustard-dill sauce. The seasoning mixture may also variously include juniper berry, fennel, allspice or coriander. The traditional Nordic means of preparing salmon, coating with or immersing the fish in a rub of dill, sugar, and salt and dry-curing it. ![]() A rub of salt and sometimes sugars, spices, and other flavorings is applied directly to the meat of the fish this is called "dry-brining" or "Scottish-style." The brine mixture is then rinsed off, and the fish is cold-smoked. The following salmon dishes are almost never considered a lox in the bagel context, as a thicker cut is used. Today, however, the name only refers to the style of preparation and has no bearing on the source of the fish: they may come from other waters or even be raised on farms. The name dates from a time when much of the salmon in New York City came from Nova Scotia. ![]() The cut remains thin, making it a middle ground between the old belly lox and regular smoked salmon. ![]() Ī Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then cold-smoked. A different cut may be used, too, in these versions. As a result of consumer preferences, mass-produced "lox" generally use less salt and add cold smoke, making them more similar to a "Nova" (see below). Traditionally, the product is unsmoked and preserved by dry curing, leading to a very salty taste. The traditional belly lox is known as such because it is made from the fatty fish belly. The word is so remarkably widespread and stable across IE languages that it probably existed in its current form in a PIE language. For example, cured salmon in Scandinavian countries is known by different versions of the name gravlax or gravad laks, with lax meaning salmon. The word has various cognates in various Indo-European languages. Lax, chiefly a British English word for salmon, is a doublet of the word inherited from Middle English. The American English word lox is a borrowing of Yiddish laks ( לאַקס), itself derived from Middle High German lahs (modern German form: Lachs) stemming from Proto-Germanic *lahsaz and ultimately Proto-Indo-European (PIE) *laks. Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, sliced onion, cucumbers, and capers. Serve the salmon with the toasted bagels, soft cheese and lemon wedges.Lox is a fillet of brined salmon, which may be smoked. Toast the bagels.įinely chop the grilled spring onions and mix with the soft cheese, herbs and a squeeze of lemon season to taste. Remove the salmon and set aside while you char the spring onions over direct heat (lid off), turning regularly: this will only take 5 minutes or so. Cook for 8 minutes, or until the salmon is cooked through. Once the barbecue is ready, throw a handful of wood chips or a small chunk of wood onto the coals once it’s smoking nicely, place your rack of salmon fillets on the cooler side of the grill and put the lid on. Put the salmon fillets on a wire rack and season with salt and pepper. This way, the hot side can be used for searing and crisping, while the cooler side can be used for slower cooking. Set up the barbecue for indirect cooking by banking the coals to one side and creating one hotter side and one cooler side. If you have any hot smoked salmon left over, it will keep in the fridge for up to 3 days. ![]()
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