Traditional recipes

Snackshot of the Day: Lox with Capers and Red Onion

Snackshot of the Day: Lox with Capers and Red Onion

Photos of all things food and drink from The Daily Meal

Sit at the counter and watch them slice lox right in front of your eyes.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of lox from Swan Oyster Depot in San Francisco. Located in the Nob Hill neighborhood, Swan Oyster Depot is a San Francisco classic. The restaurant, one of America's best oyster bars, has been open for over 100 years. They serve a variety of seafood, including lobster, oysters, clams, crab, shrimp, and the Bay Area staple, clam chowder. It's a necessary stop for any vacation to NorCal.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.


  • 6 large eggs
  • 6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
  • 6 Tbs. extra-virgin olive oil
  • 1/2 small red onion, cut into small dice (about 2/3 cup)
  • 1/3 cup capers, drained
  • 2 Tbs. minced fresh dill
  • 1 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 340
  • Fat Calories (kcal): 260
  • Fat (g): 30
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 325
  • Sodium (mg): 1580
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 18

Bagel and Lox

Whether it is served for breakfast, brunch or an afternoon snack this lox is incredible when paired with cream cheese and a bagel and garnished with capers, red onions and fresh dill.

I had one of the best breakfasts of my life when I went to Chicago a while back. And then when shopping at Fresh Market recently I was reminded of it when I saw lox in the seafood department.

Since I love food holidays I was excited to see that there is a National Bagel and Lox day but I definitely did not want to wait until February 9th to share this! So I am about 4 months early but remember it is salmon week on the blog!

And you gotta check this out – one of my twitter friends even makes him own Homemade Lox – definitely putting that on my to do list!

Wish I could talk longer but I have lots going on lately so maybe next week I can catch yall up on some stuff!


Smoked Salmon and Caper Cream Cheese Toast

Did you know that only 8 percent of people keep their New year&rsquos resolutions? I have a theory about this. Almost every resolution (at least, the ones about diet and eating) involves depriving oneself of something delicious. (for example, &ldquocarbs are evil and so I will not eat carbs even though pasta is my favorite thing in the world&rdquo). That&rsquos never going to work. Unless you are a masochist.

Instead, how about committing to eating more of something you know is good for you? For example, &ldquoI will eat more leafy greens&rdquo or &ldquoI will eat more salmon.&rdquo By eating more of the healthy stuff, you will naturally eat less of the unhealthy stuff and may even discover a love for new foods you wouldn&rsquot have tried otherwise.

Eat more salmon, you say?! Well. I have the perfect thing. Smoked salmon and caper cream cheese toast!

Smoked salmon is one of my favorite foods. It&rsquos not cheap, so it&rsquos something I treat myself to every once in a while. It has all of the health benefits of fresh salmon (it&rsquos high in omega-3 fatty acids, vitamin B, D, and magnesium, among other things).

Is it weird that I loved smoked salmon when I was a little girl? Um, and sardines? But for some reason, I hated mashed potatoes. Weirdest. Kid. Ever.

Anyway. You&rsquove probably had the traditional lox and bagel combo- usually topped with cream cheese, sliced red onion, and sometimes capers and tomato. The difference between lox and smoked salmon? Lox is traditionally made from the belly of the salmon, whereas smoked salmon is a more generic term for any part of the fish that has been smoked.

This recipe differs just a little bit from the traditional bagel shop assembly by creating a cream cheese spread that includes all the good stuff- capers, onion, and some light seasonings- so none of it wanders away onto your plate when you take a bite. The cream cheese binds it all together to make it easier to eat and ensure you get all the tasty morsels in every bite.

You could also use a homemade veggie cream cheese as an alternative, if you prefer.

This is a great dish for breakfast, a light lunch or dinner paired with a salad (more leafy greens!), or as an easy appetizer for a get-together on small slices of toasted bread, such as from a baguette.


Smoked Salmon Quiche

One of my favorite breakfasts is a bagel with cream cheese and lox. It’s so simple but so delicious, and it’s an easy way to make a weekend bagel at home feel a little bit fancier. To take that flavor profile to the next level, there’s smoked salmon quiche. All the delicious flavors of a bagel with lox in a delicous quiche that’s perfect for weekend brunch. I even like having quiche for dinner with a simple salad on the side. My kids love eggs so anything that feels like “breakfast for dinner” is a meal that they approve of.

Smoked salmon quiche is full of all the options you’d want for a bagel with lox: smoked salmon, cream cheese, fresh dill, capers, and red onion. I made this as a quiche because it’s worth the struggle of making pie crust for a delicious quiche, but you can also make it as a frittata if you want a gluten-free option or want to skip the pie crust step. Either way, it’s a delicious breakfast or weekend brunch.

Even though I’m all about eating healthy and wake up before my kids to exercise and eat breakfast before my kids wake up, sometimes I still struggle with having enough time to both make and eat breakfast before their day starts and my day gets a lot busier. Having a quiche like this that I can make in advance to make sure I can enjoy a healthy and delicous makes such a difference. Heating up a slice of quiche to enjoy while reading a few pages from a book is a much more enjoyable start to my day than spending a lot of time cooking first thing in the morning!

Smoked salmon quiche may seem unexpected, but trust me, it’s delicious and perfect for entertaining weekend guests too.


Lox Rangoon isn’t really Jewish or Chinese, but it’s absolutely American

Christmas Day is a holiday on which many Jewish Americans enjoy a tradition of going to the movies and eating Chinese food. But this year, Christmas falls right in the middle of the eight days of Hanukkah, so we’re presenting recipes that meld traditional Jewish dishes with American Chinese classics. We hope you enjoy this Cantonese Chrismukkah menu. It’s not strictly kosher, but it does celebrate a particular Jewish-American family tradition. (You’ll have to choose your own movie.)

It’s hard to think of any Chinese restaurant menu without crab rangoon, just as it’s hard to imagine a Jewish deli without lox. In our minds, both these dishes are so deeply ingrained in their cultures that it seems like they’ve always been there.

But it’s my sad duty to inform you that this is not the case. Neither lox nor crab rangoon was ever consumed in the Old Country. It was only in America where they became part of their respective cuisines. Which makes it even more appropriate that they are united in Lox Rangoon, our third dish of Cantonese Chrismukkah .

Like just about everyone in northern Europe, the Jews of Russia, Poland, Ukraine, Latvia, and Lithuania ate smoked fish . But they didn’t eat smoked salmon. This was because they had no salmon to smoke. The Russian tsars had consigned the Jews to live within specific geographic boundaries, an area called the Pale of Settlement that had no access to the ocean. The vast majority of them were also dirt poor since they were forbidden to own land or live in the major cities. These Jews ate mostly smoked whitefish and herring, Leah Koenig, the author of The Jewish Cookbook , told me. It was only when they came to America (specifically New York City), land of gold and opportunity and salmon, that they finally got to try lox, and it was true and everlasting love.

Crab rangoon, on the other hand, has absolutely no connection to China at all. It was invented sometime in the 1940s by Victor Bergeron, an American who had gotten caught up in the tiki craze that swept America after GI’s returned from World War II with tales of the South Pacific. Bergeron owned a saloon in Oakland, California, that he called Trader Vic’s, after himself. Originally Trader Vic’s served American Chinese food, much of it devised by a Chinese-American barback named Joe Young. But Vic liked to mess around in the kitchen, too, his granddaughter Eve told Gastro Obscura’s Dan Nosowitz , and one day he started playing with wonton wrappers and cream cheese, a staple of midcentury American cuisine, and voila! Crab rangoon!

Why was it named after a city in Burma (now called Yangon, Myanmar)? “It is simply a place in a general Southeast Asia-Polynesia-South Pacific zone,” Nosowitz writes, “suitably exotic-sounding but still easy for native English speakers to pronounce.” And how did it end up on Chinese restaurant menus? In the ’40s and ’50s, there was a great deal of overlap between tiki and American Chinese food. Both relied on sweet sauces and deep frying. It was natural for the two to borrow from each other and make certain substitutions, like fake crab for the real thing. (See also the pupu platter.)

For Lox Rangoon, Allison combines the classic bagel toppings—cream cheese, lox, capers, and red onion—and stuffs them all in a wonton wrapper, which is then deep-fried and coated with everything bagel seasoning . It’s sweet, savory, and crispy—everything we love about crab rangoon and bagels and lox in one tidy wonton-wrapped package.


Hot-Smoked Salmon with Caper Cream Cheese

Mix cream cheese, yogurt, lemon juice, ¼ onion, and 2 Tbsp. capers in a medium bowl season with salt and pepper.

Step 2

Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.

Step 3

DO AHEAD: Caper cream cheese can be made 1 day ahead. Cover and chill.

How would you rate Hot-Smoked Salmon with Caper Cream Cheese?

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Red Onion Cafe

Red Onion Cafe Menu showcases gourmet entrees for breakfast lunch and dinner created by locally renowned Chef John Oakland who also oversees the catering business.

Breakfast 7-11. Lunch 11-2.

Consuming raw or undercooked meats or seafood may increase your risk of food borne illness

Executive Chef John Oakland

Director of Operations Corey Oakland

Cafe Manager Laura Oakland

Director of Events Adam Koenig

Contact
262-619-4110
555 Main Street
Racine, WI 53403
[email protected]


Carrot Lox and Vegan Cream Cheese Bagel

Although there are very few foods I miss since changing to a plant-based lifestyle, lox is one of them. Despite not having lox in over 20 years, we recently went to a vegan restaurant, Verdura I ordered their carrot lox and cream cheese bagel. Yes, I was indulging. Sometimes, I eat something plant-based, which isn't necessarily on my "healthy" plan. And, it was FABULOUS!

To be honest, eating one plant-based indulgent meal, like Carrot Lox and Vegan Cream Cheese, fulfills my cravings. So, for me, this is a "cheat meal," despite it really isn't cheating.

Needless to say, everything at Verdura is home-made, so when I asked the owner her secret, she said the cream cheese and carrot lox are homemade.

Although there are plenty of vegan cream cheeses out there, such as Miyokos Cream Cheese and Kite Hill Cream Cheese (which are both wonderful), I made my own. Feel free to take a short cut and use your favorite store-bought vegan cream cheese.

As far as bagels go, Dave's Killer Organic Bagels or UDI Gluten-Free Bagels are my two favorites. Obviously you can make your own, but I prefer to buy vegan bagels and keep them in the freezer for when I want to indulge.

The secret to the lox is simple liquid smoke and the amount of time you marinations and cook it. Although the recipe is simple in execution, it is time-consuming. In order to meet everyone's needs, I gave a speedy option in the notes.

I also added red onions, tomato, capers, and dill to my bagel, which is how I remember it as a kid.

So, if you are a fan of a crunchy bagel slathered with cream cheese, layered with vegetables and topped with dill and capers, live on!


First of all, if it seems like you’ll have a lot of leftover lox, do not leave the lox out at room temperature for hours. That’s a food safety no-no.

If you bought a ton of lox (just to make sure you have enough), it’s a good idea to only put part of the lox out on the serving tray, and then refill the tray as needed.

Once your party is over, if you have extra lox, try making Eggs Royale (a smoked salmon version of Eggs Benedict) a lox rice bowl, or serve the leftover lox with a poached egg on toast.

Or simply continue to eat bagels and lox for breakfast the following week!


Watch the video: Κρεμμύδια συγκομιδή, συντήρηση και βουτιά στη θάλασσα! (January 2022).