A couple years ago, Mike and I were at a pretty spiffy hotel in New York City; one morning Mike had to leave early for a meeting.
I was debating between a workout, bubble bath, and breakfast. Being in New York and being the bagel-lover that I am, breakfast won out. There were a couple of delis not even a block away, but left to my own devices, I ordered room service: an espresso and a lox bagel. (Since then I’ve smartened up and generally choose the deli to satiate my cravings.)
This was a mistake for only one reason: looking at the bill when we left, that breakfast was over $50 (which was definitely not the menu price, but I didn’t take into account things like room service fees and taxes, which basically doubled the amount). But in my defense, the bagel did come with the works: cream cheese, capers, pickles, red onion, tomato, cucumber, fresh dill, lemon, and more lox than I could finish, I was so full. But I know, people, anything over $10 for a bagel (even with a fancy addition like lox) is probably too much. Sigh.
But boy oh boy was that a fantastic bagel.
When Laz of Lazaro Cooks and Joan of Foodalogue announced that this month’s Creative Cooking Crew theme was BLT (that is, we had to make a sandwich with three ingredients that start with these letters, but aren’t bacon, lettuce, and tomato), I knew almost immediately what I wanted to do.
B ~ butter lettuce and bagel
L ~ lox
T ~ tarragon schmear
This sandwich is a fun twist on a classic favorite.
Although lox is often confused with smoked salmon, lox is not smoked – it is salmon that has been cured in salt brine; its flavor is salty and salmon-y (in a good way, not an overly fishy way!), and it is buttery in texture. If you prefer, you can instead use smoked salmon instead. I couldn’t find lox, so I used a New York-Style Smoked Nova Salmon, which is a fantastic lightly salted, lightly smoked product. Tarragon, with its bittersweet, anise-like flavor, is a nice change from the usual dill that salmon gets paired with. Of course you can add anything else you like as well; I added red onion and tomato, but capers would be great too. It made a delicious sandwich, definitely rivaling any bagel I’ve had in New York.
Thanks to Laz and Joan for hosting this event!
- 2 oz (60 g) cream cheese (low-fat is fine)
- 2 tablespoons sour cream or Greek yogurt
- 2 teaspoons minced fresh tarragon
- 1 pinch black pepper
- 2 everything bagels, split open (or any kind of bagels you like)
- 4 oz (120 g) lox
- 2 slices red onion
- 1 medium tomato, thinly sliced
- 4 leaves butter lettuce
- 2 fresh lemon wedges, to squeeze on top (optional)
- For the tarragon schmear, beat together all ingredients in a medium bowl until smooth; store refrigerated.
- To make the sandwiches, spread a bit of the tarragon schmear on one side of each bagel. Add the lox, red onion, tomato, lettuce, and a squeeze of lemon, if desired.
And now for my announcement! If you’ve ever wanted the chance to peek into another food blogger’s prop closet, this opportunity is for you. Alyssa (of Everyday Maven) and I have teamed up and are excited to bring you the first annual Food Blogger Prop Swap! The idea is that participants will pass on a box of gently used props (or new props that are no longer wanted) to another food blogger, and in turn will receive a box of gently used props. It’s a great way for bloggers to connect and meet new people, and also freshen up their prop stash! Head over to the Food Blogger Prop Swap site to read all the details…