About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Steve Hanegan says

    5 stars
    Tori, this sandwich sounds wonderful. However, like many, you are confusing lox with smoked salmon. Lox is salmon and it is cured (using a cold “smoking” process) but it is NOT “smoked salmon”! A good smoked salmon will be a filet with the skin attached and will be a considerably firmer and drier consistency than lox. For examples and recipes try (link removed) or take a road trip up the lovely Oregon Coast and sample the many local variations of King, Coho, Chinook, Keta and Silver that make up the palette of flavors known as “smoked salmon” (not the same as lox).

    • Tori Avey says

      Steve, I used thinly sliced cold smoked Scottish salmon in this sandwich, not lox. Lox can certainly be used, but I prefer the taste and texture of the cold smoked salmon. Hot smoked salmon is available in fillets as you suggest, and has a more flaky texture. Either hot or cold smoked salmon will taste awesome in this recipe. Lox would be good too, but not as good as the smoked varieties. 🙂

    • Tori Avey says

      Goes great with all three! The white bread was a nod to the traditional club sandwich, but I have also tried it with dark and marble rye with excellent results. 🙂

  2. Elizabeth says

    5 stars
    This looks absolutely delicious! Gotta try this one out! Might leave off the capers, though…

    So as a random sidenote: my mom always refers to sandwiches cut in an X as “party triangles.” Growing up, we wouldn’t eat grilled cheese unless it was cut this way. Actually, while I wouldn’t call grilled cheese a “party” food by any means, I could see this club sandwich as a nice brunch sandwich. Definitely an improvement on the “traditional” club sandwich!

  3. ANN SCHNEIDERschneids@worldonline.co.za says

    Outstanding recipe for salmon! Will try it.

    Please can you give us a recipe for cooked pastrami to have with rye bread. Do you use brisket, and if so, how do you cook it? I would love a reply.
    Thanks
    Ann
    South Africa

  4. Allison says

    5 stars
    Delicious. I add paper thin sliced cukes and very thinly sliced sweet onion to mine. A squeeze of lemon juice on the first layer of salmon and my mouth is happy.

  5. Mashugana says

    5 stars
    Texture is different between a bread and a bagel. I will use a good grained bread (toasted), and that should be delish.
    I love capers but have never used it with lox.
    Lox can be frozen, and have done that for years.
    Love this site, and thank you Tori for giving us great options!

  6. Chellee Siegel says

    5 stars
    How could this be anything but good!!! I tried it with thin sliced egg challah and a shave of purple onion.
    Delicious!!!!

  7. Laurie Gross says

    Dear Shiksa: My middle name is ” Bagels with butter, salmon, tomato & red onion”…..in fact the best place to get your Nova is from Zabars…..(in NYC)

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