Made from the belly meat of a salmon, lox is actually never cooked but is, instead, cured in a salty brine mixture for several weeks. Compared to smoked salmon, lox is saltier with more of a raw texture, making it the perfect addition to a toasted bagel with cream cheese. Nova lox, specifically, is made from Nova Scotian salmon that is cured then cold-smoked. Nova lovers value its saltiness and smokiness.
Like lox, gravlax is cured in a salt brine but, in the style of Scandinavian tradition, is seasoned with dill, salt, and sugar. Some gravlax preparations include horseradish, white peppercorns, juniper berries, and even aquavit! Its dry texture makes it suitable for many recipes, including cold on crackers or just sliced plain onto a cold plate.
Either way, it can be enjoyed any way that you would prepare traditional pastrami, including as a sandwich with rye bread, grainy mustard, and tangy sauerkraut.
This recipe combines the silkiness of smoked salmon with the crunch of fresh cucumbers in a refreshing spinach salad. Let gravlax shine in this super easy appetizer recipe. In appearance, these two delicious foods can look very similar. They have a smooth, silky texture and, if preserved using very fresh fish, will have a bright orange color. Smoked salmon is made by curing with salt and smoking whole salmon sides. There are two main types: cold-smoked salmon and hot-smoked salmon.
Hot-smoked salmon is very flaky with a slightly drier texture. This type of smoked salmon almost never gets confused with lox, because the look, texture, and taste are very different. On the other hand, because cold-smoked salmon has been smoked at very low temperatures, it has a milder smoky flavor, so it can get confused with lox more easily.
Lox or laks is made of salmon sides that have been preserved with brining, and brining only. Sometimes, flavors are added to the brine. Gravadlax, for example, is a traditional Nordic dish wherein dill and sugar is added at the time of brining to give the fish a bold dill flavor.
But even being a New York Jew does not make you pre-programmed to know the differences between lox , Nova , and smoked salmon. Oy gevalt , I know. Deep breaths. Luckily, Niki Russ Federman, the fourth-generation owner of Russ and Daughters , is here to talk us through it. There are two major cooking processes in play when discussing the salmons of the appetizing counter: curing and smoking.
Cured salmon has a similar texture, but without any smoke flavor. Hot-smoked salmon has a completely different texture — meaty and flaky, like cooked salmon. Do you hear that, folks? What you probably enjoy eating on your bagel is smoked salmon, specifically cold-smoked salmon — not lox. Western Nova , which is made with wild king salmon, is leaner and more muscular, with a tighter texture and more assertive flavor than the other styles.
Chefs around the country are putting their spins on classic Thanksgiving dishes — and putting them in to-go boxes for you to feast on at home.
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