For National Have A Bagel Day, A Different Take On Bagels & Lox
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Updated July 2026 December 11th is National Have A Bagel Day. Here’s a a new take on bagels and lox, from Bluebird London’s branch in New York City. Located in Manhattan’s Time Warner Center at Columbus Circle, Bluebird London NYC has a Café and Tea Room, Cocktail Lounge, and International Brasserie, all overlooking Central Park. The restaurant is a branch of the beloved restaurant in the Chelsea neighborhood of London. It was not named for birds, but for the record-breaking race car driven Sir Malcolm Campbell, which set the land-speed record in 1925. > Recipe: Bagel Chips & Gravlax > The difference between gravlax and smoked salmon. > The year’s 4 bagel holidays. Elsewhere on The Nibble: > Everything you need to create a bagel buffet. > Bagel panzanella salad recipe. > 3 cream cheese spread recipes: pesto, sundried tomato, and artichoke. > The history of cream cheese. > The different types of smoked salmon. > The different types of bread: a photo glossary. > The year’s 20+ bread holidays. > 30+ ways to use Everything Bagel seasoning. We created this copycat recipe. It’s easy to make gravlax at home. Ingredients 1. SLICE the cream cheese into 1-inch squares. It is easier to do this if you put the block in the freezer for 15 minutes. In the Bluebird London preparation, the cream cheese was thinned and piped into the plate. If you want to pipe it, first thin it with a tablespoon of milk or cream. 2. SLICE the salmon into 1- or 2-inch-long pieces. Arrange on a plate with the cream cheese and bagel chips. 3. GARNISH as desired. |
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 [4] Gravlax is so easy to make. Just take a fillet of salmon, rube with sugar and salt, top with dill, cover in plastic with a weight on top, and refrigerate for 48 hours (photo © The Nibble). THE DIFFERENCE BETWEEN GRAVLAX & SMOKED SALMON Gravlax is a Nordic cousin to smoked salmon. Instead of a simple salt brine and then smoked, the raw fish for gravlax is cured with three key ingredients: salt, sugar, and lots of dill. Other optional additions to the cure include juniper berries, horseradish, and aquavit or vodka. Smoked salmon is salt-cured, usually with little or no sugar, but there are two significant differences: It can come from any part of the fish (not just the belly), and, of course, it’s smoked. Cold-smoked salmon, which is smoked at a temperature of 85°F or lower for about 18 hours, has a raw texture similar to lox or gravlax. Hot-smoked salmon is firmer and flakier, and cooks for roughly eight hours. *If you purchase smoked salmon at a store where it is custom-sliced at the fish counter, tell the lox slicer that you want to serve it in thick squares, about 1/8″ thick. †You can quick-pickle vegetables in an hour. Here’s how. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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