lox

Ruth Reichl has described matzo brei as "one of life's perfect foods," and I couldn't agree more. After all, what's more comforting than a meal composed of reassuring ingredients like butter, eggs, and crackers? Still better is this nontraditional version of the Ashkenazi dish that's inspired by yet another Passover favorite: lox, eggs, and onions. Even if you don't observe the holiday, consider this scramble of sorts for your next breakfast. It's ideal with sweet (try drizzling it with a bit of honey) and savory (topped with a dollop of sour cream) — and it takes 10 minutes to make. Want the recipe? Then read on.

This combination of flavors on a bagel is classic and expected, but in sandwich form, it's innovative and exciting. Find out what Between the Bread thought about this sandwich experience.

On a rare day when I don't bring my lunch to work, I always tell myself I'll get a salad, but I end up falling for a sandwich instead. This happened on a recent excursion to Fleur de Sel to buy a tasty salad. But when I stepped up to the counter, I was tempted by this bagel and lox-inspired sandwich.

On soft and yummy multigrain bread, this sandwich combined velvety smoked salmon, lemon-tinged cream cheese, pickled red onions, and capers. Though it was a little too wet (made earlier that day), it exceeded my premade sandwich expectations. The zesty, creamy, tangy, and bright flavors added up to a deliciously complex mouthful for just four ingredients.

Also: capers on a sandwich is a great idea. I'm going to try it on some other combos too.

For more sandwich adventures, be sure to follow Between the Bread, and share your own when you create an OnSugar blog!

Though the terms "smoked salmon" and "lox" are used interchangeably, they're in fact, not quite the same thing. Real lox (also called belly lox) refers to the midsection of a salmon that's simply been cured in a salt brine; consequently, it possesses a saltier flavor than what many of us associate with smoked salmon.

Part of the confusion arises from the use of the term "Nova lox" or "Nova salmon," which originally referred to the lightly cured and cold-smoked salmon that hailed from Nova Scotia.

Today, smoked salmon is often prepared using wild and farm-raised salmon from both the Atlantic as well as the Pacific — and modern-day usage of the term has further blurred the distinction between lox, Nova lox, and smoked salmon. Did you know the distinction between the two?

Source: Flickr User jeredb