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Best Lox on a Bagel

November 11, 2011

After successfully guessing my boyfriend’s favourite bagel (sundried tomato with jalapeno cream cheese), I asked him to guess my favourite bagelicious topping. He picked lox – which was right – but he also admitted to having no idea whatlLox actually was. For anyone else who doesn’t know its smoked salmon, or (at Jewish delis in Rhode Island) “Nova Salmon.” Whatever you call it, Vancouver’s cafe artigiano knows how to do it best. I asked a couple pointed questions about their ingredients last time I was there  (in August) and came up with this approximation.

I won’t do a full out recipe because its really quite simple. You take your standard poppyseed bagel and top it with cream cheese, lox, thinly sliced red onion and capers. You slip in a little wedge of lemon on the side. All of this is pretty standard. But here’s what artigiano does differently:

grated fennel bulb marinated in olive oil and lemon juice. That’s the secret to the best lox on a bagel.

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