|February 9th is National Bagels and Lox Day. “Lox” is an old generic term that is fading away, replaced by much more complicated choices. So how does one decide among the Irish, Danish, Nova Scotia, Norwegian, Scottish and other smoked salmon contenders? They differ in saltiness, smokiness and fishiness; the only way you’ll know is to taste. If it’s sliced-to-order, you can try a piece at the counter; but packaged salmon (which can be equally fine or better quality depending on manufacturer) is often less expensive because factory slicing is cheaper than store labor). Buy small amounts of each and compare. You don’t need bagels: Slices of salmon with a sprinkling of dill and capers, a lemon wedge and an optional garnish of crème fraîche make a lovely first course for brunch, lunch or dinner. TIP: Once you decide what you like, write it down—they sound so similar, it’s easy to forget.
– Learn about the different types of smoked salmon.
– Discover sustainable, line-caught smoked salmon from Nantucket Wild Gourmet & Smokehouse.
– See David Burke’s smoked salmon pops.
– Try a savory, smoked salmon cheesecake (for hors d’oeuvres or a first course).
|How many types of smoked salmon can you name?|
Comments are closed.