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
- Cut the sweet potato into wedges and bake at 400 for 20 minutes, or until cooked but firm
- Assemble, eat, enjoy, or don’t