101 Simple Meals: #23

Description: “The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.”

#23

Notes: I think I’m a bagel prude. I like my (never raisin and never ever blueberry) bagel with cream cheese and, if I’m feeling especially sassy, maybe tomato. So, I stuck with the basics here: bagel, cream cheese, smoked salmon.

Anyway, I’m from an almost totally goyim town, so maybe you’ll understand why I had never eaten smoked salmon before this salmon I bought at Zabar’s yesterday.

Sweet fancy Moses, it’s like… Kosher bacon.
Fatty, smoky, salty — if G-d told me bacon was off-limits, this would be the first place I’d turn, too. I think the Zabar’s salmon was especially good, as even my husband said it was the best he’d ever eaten.

Rating: Fifteen hours after eating this, I already want to eat it again.

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9 thoughts on “101 Simple Meals: #23

  1. That’s not dinner! That’s sunday morning breakfast! Okay, so sometimes it is dinner. Or lunch. Or a snack. Or, if lox can be had for a decent price, 2 or more of the above.

    If you have any leftover lox (I know, the idea is nearly unthinkable), try it in an omelet.

    Oh so good.

  2. I had that at Murray’s recently with a visitor. Lox is oh so good. But you know what REALLY made the sandwich in my mind was the sliced tomato and red onion. The tomato provided some brightness and a little bit of sweet to balance the heaviness and salt of the lox + cheese, and the little bit red onion both cut through the pungency of the salmon *and* enhanced it at the same time, if that’s possible.

    I’d be really interested for you to try the sandwich with those two (IMO indispensable – I’ll never go back to without) extra ingredients and tell us whether you like it better or worse that way.

  3. I am shocked you haven’t had this already. Shocked I tell ya!

    Will I cause you a coronary if I tell you another blend that will make you happy?

    Ham, thinly sliced, on top of a toasted bagel with a bit of dijon or spread of choice, top that with a thick slice of tomato and a slice of jarlsberg sprinkled with ground pepper. Broil.

    Drooling yet?

  4. Add me to the shocked column. I remember having this for the first time at Rose’s in Portland, Ore. When I moved to NYC I ate it at least twice a month. Why not?

    Welcome to the dark side.

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