Smoked salmon and capers on a bagel is a beloved dish that has become a staple for many. But what is this flavorful combination actually called? While it doesn’t have one universal name it goes by several common monikers that describe its iconic ingredients.
The Origins of Smoked Salmon and Capers on a Bagel
To understand what this dish is called it helps to know a bit about its origins. Smoked salmon has roots in Scandinavia and among Native Americans who preserved salmon through smoking and drying. Jewish immigrants brought a love of smoked fish to New York City in the late 1800s.
Bagels also made their way to America via Eastern European Jewish immigrants. Meanwhile, cream cheese came from Britain and capers from Italy. So while New Yorkers didn’t invent any of these components, they do get credit for putting them together into the now-classic open-faced sandwich.
Over time, the bagel and smoked salmon combo gained immense popularity across the U.S. It became a beloved breakfast, brunch, lunch or snack for those craving something savory, satisfying and effortlessly delicious.
The Most Common Names for Smoked Salmon and Capers on a Bagel
So what do you call this renowned combination of flavors and textures? There are a few common ways to refer to smoked salmon and capers on a bagel:
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Lox and bagels – Lox specifically refers to brined salmon that is technically not smoked. However, the terms lox and smoked salmon are often used interchangeably.
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Smoked salmon and bagels – Calling it simply smoked salmon on a bagel is also popular. This makes it clear that the salmon is indeed smoked.
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Bagels and lox – Flipping the name around emphasizes the bagel as the base.
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Bagel with lox – Similarly, ordering a bagel with lox highlights the bagel as the main element.
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Lox on a bagel – When the focus is on the salmon, lox on a bagel puts the briny fish topping front and center.
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Salmon bagel – Asking for a salmon bagel at a cafe or shop implies you’ll be getting smoked salmon on your bagel.
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Salmon sandwich – Calling it a salmon sandwich communicates that it’s an open-faced bagel sandwich with smoked salmon as the key filling.
Popular Additions Beyond Salmon, Bagels, Cream Cheese and Capers
While salmon, bagels, cream cheese and capers make up the core of the dish, it’s common to add other toppings too. Some popular extras include:
- Tomato slices
- Cucumber
- Avocado
- Red onion
- Lemon wedges
- Dill
So when ordering, you may hear folks request embellishments like a salmon bagel with tomato, onion and cucumbers. The additional toppings provide pops of color, flavor and texture while allowing the smoked salmon to remain the star ingredient.
Regional Variations and Creative Twists
Across the U.S., smoked salmon bagels go by different nicknames and unique local twists.
In the Pacific Northwest, they often add slices of smoked salmon candy – smoked salmon that’s cured with brown sugar and spices for a sweet and savory flavor.
In Southern California, a salmon bagel with avocado is called salmon toast, paying homage to the area’s love of avocado toast.
In South Florida, a salmon bagel is ordered as salmon on a bialy, reflecting the region’s penchant for the flat onion-topped bialy over a traditional bagel.
So from coast to coast, smoked salmon and capers on a bagel answer to many names. But no matter what you call it, this iconic sandwich remains a cherished way to start the day or refuel at lunchtime.
How to Make a Delicious Smoked Salmon Bagel at Home
Want to make your own smoked salmon bagels at home? Here are some simple tips:
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Find high-quality pre-sliced smoked salmon – Look for options at the deli counter or pre-packaged at the grocery store. Wild-caught varieties like king salmon and sockeye salmon have the best flavor.
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Toast bagels for some crunch and to prevent cream cheese from making them soggy.
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Let cream cheese soften to room temperature to make it easier to spread.
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Layer the smoked salmon and other toppings on the cream cheese base.
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Add a squeeze of lemon juice over the salmon for some brightness.
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Try quick-pickled red onions for a tangy crunch. Thinly slice red onions, add to a bowl with red wine vinegar and pinch of sugar. Let sit 15 minutes before using.
Smoked salmon and capers on a bagel have earned their place as a cherished breakfast. Whatever you choose to call it – lox on a bagel, salmon bagel, salmon sandwich or just bagels and lox – this dish has certainly earned its iconic status and place in American cuisine.
Ingredients Needed to Make Lox and Bagels and Variations
- Bagels: sliced, toasted bagels are best because they a slightly crispy and add texture to the sandwich. We normally use plain bagels, but you can use your favorite kind of bagel. Plain, everything bagel, onion, sesame, or poppy seed are all good choices.
- Salmon: Lox or smoked salmon are both delicious. We love either and usually make our own smoked salmon.
- Cream Cheese: I always use plain and add flavors using other toppings. Feel free to use flavored cream cheese if you’d like.
- Red Onion: adds contrast to the rich cheese and salmon and provides a little crunch.
- Capers: Briny capers add a tang to the rich savory cheese and fish.
- tomato slices
- cucumber
- avocado
- lemon wedges
- fresh dill
The History of Lox and Bagels
Please excuse me; my inner food geek kicked in. I did some research and want to share what I have learned about bagels and lox.
The word lox stems from the Yiddish word for salmon, “laks.” Lox is a thinly sliced salmon fillet, usually in the belly, and undergoes curing and brining process in a salty brine (not smoked). Lox comes from Scandinavia, where fishermen mastered the art of preserving salmon in saltwater brine. Native Americans also smoked and dried the fish’s carcasses for food and currency.
In 1869, the transcontinental railroad began to transport barrels of salted salmon from the Pacific coast to the rest of the country. This gave rise to its popularity in New York City, especially among the Eastern European Jewish immigrants who came to the U.S. with a rapport for cured and smoked fish.
Bagels made an appearance in China and then glamorized in Italy around the 14th century. The capers came from Italy, while cream cheese has roots in Britain. So, lox or bagels did not originally come from New York City. Nor did cream cheese or capers, for that matter. New Yorkers were the ones that put them together, and it made an excellent combination. It is a mystery as to when the fish and the bagel were first eaten together.
Now, let’s get into what goes into making this lox bagel recipe!
Smoked Salmon & Capers Recipe
FAQ
What is the fancy name for smoked salmon?
What is simply called “smoked salmon” in the Pacific Northwest is called hot-smoked or Kippered Salmon in the Northeast to differentiate the hot-smoked style from the cold-smoked style. True traditional lox is growing increasingly uncommon, and as this happens, the word lox lives on in another form.
Does smoked salmon go with capers?
Cream cheese, capers, and smoked salmon is a classic combination that works as well as an appetizer as it does for breakfast. Cream cheese, capers, and red onions make for a lovely spread to pair with smoked salmon.
What is lox and schmear?
Lox, on the other hand, is a salmon typically cold-smoked and thinly sliced. It has a rich, buttery flavor with a slightly salty taste. It is often served on top of a bagel with cream cheese, onions, tomatoes, and capers. This classic combination is known as a “bagel and lox” or “lox and a schmear.”
What is another name for lox?
Lox — or “belly lox,” which is the actual name for it — is salmon that has been cured in salt. (Like gravlax, which is cured in sugar and salt, there’s no smoking involved.)