Lox and Key Trivia Quiz

Answer:

Here's how to prepare it:

In a bowl, mix together the salt, sugar, peppercorns and chopped dill. Place the salmon on a large piece of plastic wrap. Spread the salt mixture evenly over the salmon, making sure it covers all sides. Wrap the plastic wrap tightly around the salmon and place in a bowl.

Place a heavy object, such as a pan or some cans, on top of the wrapped salmon to weigh it down. Refrigerate the salmon for at least 48 hours, turning it over halfway through the process. After 48 hours, remove the salmon from the plastic wrap and rinse off the salt mixture under cold water. Pat the salmon dry with kitchen paper.

Cut the salmon into thin slices at a 45 degree angle. Slice each bagel in half and toast until golden brown. Spread a generous layer of cream cheese on each bagel half. Place the thinly sliced lox on top of the cream cheese. Add a few slices of red onion, tomato and cucumber and a sprinkle of capers. Garnish with fresh dill. Serve with lemon wedges on the side to squeeze over the lox.

A little history of lox and bagel:

The origins of lox and bagel can be traced back to the Jewish immigrant communities in New York City in the late 19th and early 20th centuries. Bagels, a dense, ring-shaped bread of Eastern European Jewish origin, became a much-loved street food among Jewish immigrants. Meanwhile, lox, a type of smoked salmon that does not require refrigeration, became a popular delicacy because of its shelf life and rich flavour.

The term "lox" comes from the Yiddish word "laks", which means salmon. Traditionally, lox is made from the belly of the salmon, which is cured in a salty brine. The process of smoking the salmon gives it its distinctive flavour and texture. Nova lox, a popular variety, is cold-smoked after brining, resulting in a milder flavour.

Bagels originated in Poland and became popular in Jewish communities throughout Eastern Europe. They are boiled before baking, giving them a unique texture - crispy on the outside and chewy on the inside. When Jewish immigrants brought bagels to America, they quickly became a popular part of the American diet.

The combination of lox, bagels and cream cheese became popular in New York's delicatessens, which specialised in foods that complied with Jewish dietary laws. The dish represents a blend of cultural heritage and adaptation to American tastes.

Lox and bagels are often eaten as part of a leisurely brunch, a tradition that has become widespread in American culture. They are typically served with a variety of accompaniments, including thinly sliced red onions, tomatoes, cucumbers and capers. Fresh dill and lemon wedges are also common garnishes.

Today, lox and bagels are enjoyed by people of all backgrounds and have become a part of New York City's culinary identity. Whether served at home, in a deli or at a trendy brunch spot, this classic dish continues to delight with its rich history and timeless appeal.