Can you cook lox?!
Answers: I have read you can eat lox without cooking but is it safe to cook it if you want? I want to eat it with eggs as I recently did in a buffet at a good hotel. I am concerned about eating it from the container with the generic label about 'safe handling'. Nowhere on the container does it say 'ready to eat'. I purchased it today in the seafood deli at the grocery store. Thanks for any information.
Lox is best when "freshly cured", just make sure to keep it refrigerated.
I once served lox at a dinner party and some of my guests were very squeamish about eating something they thought was "raw" (they didn't understand that curing effectively is the same as cooking - these are the same people who will eat salami, which is not cooked either) so I placed some of the lox, some goat cheese, a few paper-thin slices of onion, a bit of fresh dill, and some small capers between two slices of good bread and popped it into my panini press and made HEAVENLY sandwiches!
Oh, great, now I'm hungry... ;)
Its cured with salt brine, its safe. Since salmon can be eaten raw, my grandma eats it with cream cheese bagel and shes 70
The 1st answer...I just had it today!!!Yum....
I like to make salmon patties with it,mac and cheese as a side dish.
CREAMED EGGS WITH SMOKED SALMON IN PUFF PASTRY
4 puff pastry shells
8 large eggs
2 tablespoons butter
4-6 tablespoons chopped smoked salmon (or diced ham)
2 tablespoons each chopped red and green bell peppers
2 tablespoons sour cream
Hollandaise sauce mix (Knorr brand is best)
Parsley or paprika (optional)
Bake puff pastry shells according to package directions. Cool and prepare for serving.
Beat eggs until light and fluffy; set aside.
In a frying pan, melt butter, then add salmon and peppers. Sauté until just barely limp.
Add eggs, cooking and stirring until almost done.
Add sour cream and stir. Do not let eggs get too dry but remove from heat while still creamy.
Spoon mixture into each pastry shell, allowing some of the egg mixture to overflow onto the plate.
Cover with 2-3 tablespoons of hollandaise sauce, then sprinkle with parsley or paprika.
Serve with fresh fruit in season (melon is excellent).
If it's labelled lox, it's cured salmon, and it's safe to eat "raw" (it's not really raw anymore once it's cured) or cooked. Lox is salt-cured by coating it with salt and spices and storing it, refrigerated, for a few days, after which it's "cured."
You can easily make it yourself. Here's a very simple Swedish method for your first try: Buy a nice salmon filet, sprinkle 1/4 - 1/3 cup of kosher salt all over each side, pating it into the fish gently, place sprigs of fresh dill on both sides over the salt, wrap it all tightly in plastic wrap, and refrigerate for 3 days. The salt will draw out a little water, so keep it on a plate, even though it's wrapped up. After three days, unwrap, wipe gently to remove the dill and salty liquid from the surface, and it's ready to eat.
To follow through on the Swedish theme you might eat your homemade lox on dark rye bread with sweet dill mustard, which you can buy or make yourself, or, as you described, mince some of it and have it in an egg scramble with some onion.
By the way, salmon is also cured by smoking it, but that's usually labelled "smoked salmon," seldom, if ever, lox.
Buon appetito!