TIP OF THE DAY: Sorting Out Smoked Salmon
Celebrate the day by topping your bagel and |
February 9th is National Bagels and Lox Day.
“Lox” is an old generic term for smoked salmon 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 the fish is sliced-to-order, you can try a piece at the counter; but packaged salmon (which can be equally fine or better quality depending on the manufacturer) is often less expensive because factory slicing is cheaper than store labor). Buy small amounts of different styles and compare. TIP: Once you decide what you like, write it down. The different styles of smoked salmon sound so similar, it’s easy to forget.
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On the other days of the year, you don’t need bagels: Slices of smoked 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.
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