Faux Lox Bagels

It was unfortunate that I discovered lox bagels right before I went gluten-free. The taste form them has never went away. And, going over a bridge on the way to the store I had a vision of this recipe.  I should have looked up the traditional recipe, because I like to keep the basics, modify for paleo, and then add a twist (or zest, or spice).

FULL DISCLOSURE: I wasn’t a huge fan, and I blame the kind of store-bought cured salmon. The first helping was okay, just kind of fishy,  for salmon. But, I didn’t finish the plate, for the first time in a long time. My boyfriend, the gentleman he is, finished but agreed the last one was a bit hard to swollow. (Not to knock ’em because the salmon might taste better with a different recipe, but for the curious, I used Duck Trap brand Wild Sockeye Salmon.)

So, lesson learned, dear readers, is one of three things:

a. Use your own cured salmon or a trusted salmon brand

b. Substitute salmon with tuna

c. Bring these to a  fancy buffet or use as a garnish to a delicious meal, or any other high class situation where the people you’re serving have the social restraint to not complain.

Edit: This inspired me to create a new part of my blog, “Faleo” where I document my paleo failures.

Faux Lox Bagels

  • Ginormous sweet potato, big enough to make your “patties”
  • Sliced lox (perhaps not Duck Trap)
  • Spreadable goat cheese
  • 1 half onion, minced finely
  • 1 ripe tomato, sliced thinly
  1. Cut the sweet potato into wedges and bake at 400 for 20 minutes, or until cooked but firm
  2. Assemble, eat, enjoy, or don’t
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