Bagels and Lox is a New York classic that is now celebrated throughout America… and its. not. very hard. to see whyyyyy…
No this Bagels and Lox Platter is not strong like Gaston, but it sure is fun to put together and consume. This recipe is part of our family dinner book club menu for Calling the Water Drum.
The combination of Bagels and Lox was started in New York when two cultures immigrated to America and came together in a delicious union. Isn’t that something that is so great about America? We really are a melting pot of diversity that should be celebrated at every turn. Just look what we can do when we come together in harmony.
Bagels. I don’t think I have to define those for you, do I? Okay fine I will. Bagels are a circular yeast roll typically eaten at breakfast. They are the perfect vehicle for cream cheese, eggs, lox, avocados, seriously just about any topping you can imagine.
Lox is thinly sliced salmon cured in a salty brine, which originates in Scandinavia. It has a deep salty flavor, but is paper thin so it melds well into just about any other topping.
A bagels and lox platter starts with… you guessed it! Bagels and Lox. Then you add whatever else you like to go alongside those ingredients. The platter you see pictured here contains:
Whipped Cream Cheese
Hard Boiled Eggs
The sky is the limit when it comes to your own Bagels and Lox platters. Some other popular accompaniments are: capers, asparagus, bean sprouts, spinach, dill, kosher salt and freshly ground black pepper. It’s a great idea to add some other bagel flavor along with various jams for those who want something a little different.
- bagels, sliced in half, various flavors
- lemons, cut into wedges
- avocado, sliced
- red onions, sliced
- hard boiled eggs, sliced
- cucumbers, sliced
- bean sprouts
- fresh spinach
- fresh dill
- whipped cream cheese, various flavors
- jams, nutella, or other sweet spreads
- Arrange the sliced bagels and all accompaniments on a large platter and serve.