​BAGEL & LOX



The story: lox is nothing but smoked salmon (cured in a salty brine). The name "lox" comes from the Indo-European language where "laks" (which actually comes from the Yddish "laks") was the word used to describe salmon. The story of the world famous combo of bagel & lox is unknown, but it is believed to be derived from the Jewish community of New York. Around 17th century, the Jewish community of Poland developed the bagel - this was given as a present to women at childbirth - that arrived in the US in the 20th century. Here, due to limited cooking facilities, limited space and kosher laws, the Jewish community preferred precooked food (like salmon) instead of the meat that, when combined with dairy, would violate the kosher laws. So, hello bagel & lox, great invention!

The main ingredients: salmon, capera, cream cheese, red onion, plain bagel.​

When: many times from 2008-2011.​

Where: Bagels & Beans in Amsterdam serves the best one I've had. Nowadays, I make it at home, I learned!​

Verdict: yes, yes, yes! Go for it! The crispy bagel, the fatty and salty taste of the fish, the creaminess of the cheese and the pungent taste of capers are a lovely combo and have a good balance.​