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Beautiful platter with homemade lox [640x963] (i.imgur.com)

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[–]vincentvangobot 104 ポイント105 ポイント  (3子コメント)

Don't you hate it when they don't put enough poppy seeds on a bagel?

[–]nilhaus 126 ポイント127 ポイント  (1子コメント)

I failed a drug test just looking at that bagel.

[–]Tereboki 19 ポイント20 ポイント  (0子コメント)

I got some poppies stuck between my teeth just reading your comment.

[–]royalhawk345 20 ポイント21 ポイント  (0子コメント)

I thought it was a blue icing donut

[–]dimsum-wench 58 ポイント59 ポイント  (2子コメント)

That seriously looks amazing! It's only 6:45am and I'll have to get out of bed for food now...

[–]kunlun[S] 17 ポイント18 ポイント  (0子コメント)

Exactly my thought, I will be doing this for the summer.

[–]b_ng 7 ポイント8 ポイント  (0子コメント)

hm.... perfect time to wake to get to the Dim Sum place on time.

[–]skiphopjump 20 ポイント21 ポイント  (58子コメント)

Whoa. This looks absolutely awesome, OP.

Question, though--how exactly do you make homemade lox?

[–]kunlun[S] 28 ポイント29 ポイント  (5子コメント)

I thought I had posted the link from Honestly Yum:

http://honestlyyum.com/9875/homemade-lox/

Enjoy.

[–]skiphopjump 2 ポイント3 ポイント  (4子コメント)

Sweet, thank you!!

[–]cuddlefish 7 ポイント8 ポイント  (3子コメント)

Looks delicious. Not to be a pedantic pest, but five days is too long to be curing lox/gravlax. Most professional preparations are between 36 and 48 hours.

[–]kunlun[S] 3 ポイント4 ポイント  (2子コメント)

Seems you get some knowledge there. Is there a rule for curing of salmon? Such as the 30% weight loss for meat.

[–]cuddlefish 8 ポイント9 ポイント  (1子コメント)

Way back in the day people used to cure lox for an extremely long time to maximize the shelf life.

That said, personally I find anything over 48 hours gets a bit too salty (but does result in a lovely color!). Generally, I find 36 hours to yield the best result (24 if you're going to cold smoke it). Not sure about a weight rule, but generally it's about finding a perfect balance of salt.

Mark Bittman of the New York Times spoke with a bunch of chefs back in the 90s and landed on 36 hours as well. Most professional smokers will also tell you anywhere between 24-48 hours.

Of course, you'll find endless debate on the subject, so do what you think tastes best!

[–]kunlun[S] 2 ポイント3 ポイント  (0子コメント)

Sounds very interesting, I will have a look at this. Thanks for your insights on the matter.

[–]lurigfix 0 ポイント1 ポイント  (0子コメント)

Search for swedish-style salmon on google

[–]QuesadillaMaker 13 ポイント14 ポイント  (12子コメント)

But...how do you eat it?

[–]kunlun[S] 19 ポイント20 ポイント  (2子コメント)

Cut a bagel in two, cut a slice of the salmon, take the condiments you want, layer these in the bagel, a bit of lemon and voila!

[–]goneskiing_42 3 ポイント4 ポイント  (0子コメント)

I'm more partial to crispbread with lox, but bagels are delicious with it.

[–]bsthedog 3 ポイント4 ポイント  (1子コメント)

Haha, I was thinking the same thing. Like, I get that you can make a sandwich with most of the stuff there, but what the fuck are you supposed to do with the tomatoes? eat em like apples?

[–]ChrissyMoveOn 0 ポイント1 ポイント  (0子コメント)

Cut some slices of tomato and put em on the bagel? I always get tomatoes on the vine and eat a sandwich every day with them on it, they're delicious

[–]frau_farbissina 3 ポイント4 ポイント  (5子コメント)

I'm with you... I love the guy explaining the general method of eating it. But you're right. Most of the stuff shown isn't even in a form where you could prepare a plate from the platter. It's a couple things with a bunch of decorative foods.

[–]Krakens2 8 ポイント9 ポイント  (1子コメント)

Really it's just the tomatoes that are not ready to go; everything else looks fair game to me.

[–]koatheking 0 ポイント1 ポイント  (0子コメント)

And cutting the bagels.

[–]Chronometrics 2 ポイント3 ポイント  (1子コメント)

Yeah, I kind of agree. The first thing I think of is 'How do I eat that? Why would I want to eat slices of red onion on their own, or a slice of lemon?'

Only after OP's explanation do I realize it is actually a 'make your own bagel sandwich' platter. Very pretty, but a lot of work to serve one-two people.

[–]ChrissyMoveOn 0 ポイント1 ポイント  (0子コメント)

If you had some more bagels on the screen de this would serve like 10 people

[–]aranjada 9 ポイント10 ポイント  (8子コメント)

Is this from a Scandinavian?

[–]kunlun[S] 4 ポイント5 ポイント  (5子コメント)

From Los Angeles if I am not wrong.

[–]17perhaps18 8 ポイント9 ポイント  (2子コメント)

The bread in the corners of the plate looks like the Scandinavian/Danish rugbrød, but I've heard that it is becomming popular in some places overseas :)

[–]ericbyo 0 ポイント1 ポイント  (0子コメント)

Pretty healthy stuff, probably why L.A adopted it from Scandinavia. I recognize everything on there from Sweden

[–]kunlun[S] 0 ポイント1 ポイント  (0子コメント)

It has been so long I did not had smørrebrød or some leverpostej. I am not even speaking about some Gammel Dansk or akvavit (oh I loved the open doors day).

[–]_endimion 0 ポイント1 ポイント  (1子コメント)

Where at?

[–]kunlun[S] -1 ポイント0 ポイント  (0子コメント)

It is homemade: http://honestlyyum.com/9875/homemade-lox/. However the writer is from Los Angeles, so I presume she made it there.

[–]dsoltesz 0 ポイント1 ポイント  (1子コメント)

In the U.S., bagel-and-lox is a traditional New York City (Jewish, as I recall) food. However, all the ingredients have pretty long histories and widespread (even multiple) sources. Wish I knew what that bread was - looks delicious.

[–]kunlun[S] 0 ポイント1 ポイント  (0子コメント)

As said before it looks like rugbrød or rye bread. I am sure your local bakery will have something similar. It is an awesome fit for salmon and cream cheese.

[–]SagebrushID 8 ポイント9 ポイント  (0子コメント)

Yum! Beautiful presentation!

[–]GrahamSlam 3 ポイント4 ポイント  (0子コメント)

Circular green leaves and orange flowers are nasturtiums. Mustard like leaves and flowers that are delicious.

[–]FlyingDino 3 ポイント4 ポイント  (0子コメント)

What a gorgeous presentation of food.

[–]christophurr 3 ポイント4 ポイント  (0子コメント)

Nice, nasturtiums are my favorite.

[–]FaceDownhuthuthut 5 ポイント6 ポイント  (0子コメント)

This would create a right healthy poop

[–]HillTopTerrace 2 ポイント3 ポイント  (0子コメント)

I am saving this picture for when I have company again. I am going to replicate it so as to trick unknowing guests into thinking I am a stellar host. Which I am not. But they will never know I am a thieving copy cat.

[–]arwin- 2 ポイント3 ポイント  (2子コメント)

Did you take this photo yourself? What I am really asking is if this is from a restaurant could you please tell me the name? My father and I go on what we call daddy daughter dates, and this would be a perfect dish for us!

[–]kunlun[S] 0 ポイント1 ポイント  (1子コメント)

No I did not and it is homemade, you can find the steps here: http://honestlyyum.com/9875/homemade-lox/

With the summer coming up, you could prepare this and centre a pic-nic around it!

[–]arwin- 1 ポイント2 ポイント  (0子コメント)

Thank you! I will absolutely use the idea of a summer picnic for a daddy daughter date! I think he will very much enjoy.

[–]BloodfuryTD 3 ポイント4 ポイント  (0子コメント)

I spot rugbrød. This is classic danish lunch,

[–]BujnaUjna 1 ポイント2 ポイント  (0子コメント)

Beautiful.

[–]14thCenturyHood 1 ポイント2 ポイント  (0子コメント)

Such a gorgeous variety of colours in that

[–]kauaiguy33 1 ポイント2 ポイント  (0子コメント)

Mnmmmmmmmm

[–]lunarmodule 1 ポイント2 ポイント  (0子コメント)

That is spectacular. And I love the example bagel bottom right.

[–]ilikefootlongs 1 ポイント2 ポイント  (0子コメント)

It's such a nice picture. I made it my new wallpaper.

[–]SevenSixtyOne 1 ポイント2 ポイント  (0子コメント)

This is how it's done.

[–]DaAvalon 2 ポイント3 ポイント  (0子コメント)

10/10 presentation. Absolutely love it. Can't imagine how good these tastes.

[–]metafolly 2 ポイント3 ポイント  (0子コメント)

This is gorgeous. All of those beautiful colors and textures!

[–]infinitelyon 0 ポイント1 ポイント  (0子コメント)

OK, I'll admit this board deserves the attention.

[–]SirDrunkOnTea 0 ポイント1 ポイント  (0子コメント)

Impressive to say the least. But it needs more bread!

[–]PoopAndSunshine 2 ポイント3 ポイント  (0子コメント)

Nice!

This type of post is exactly why I sub here.

[–]cpb 0 ポイント1 ポイント  (1子コメント)

It is slightly crowded though.

[–]Mads_00 0 ポイント1 ポイント  (0子コメント)

That's fine IMO. when it comes to boards or other big servings(shared plates etc.)

Not a fan of very minimalistic plates either, but crowded plates in general i don't find very pleasing to the eye. But this is just fine, my only gripe maybe is the large sprigs of dill. I wouldn't have put that on like that.

[–]trauergr4f 0 ポイント1 ポイント  (3子コメント)

Whats this green gras thing? and what about the flowers?

[–]arschmann 0 ポイント1 ポイント  (0子コメント)

dill and tropaeolum, yes they are edible

[–]kunlun[S] 0 ポイント1 ポイント  (1子コメント)

The green grass thing is dill. I presume the flowers are here for decoration, it is however possible they are edible.

[–]odindahle 2 ポイント3 ポイント  (0子コメント)

Dill is awesome on grilled salmon aswell! (Salmon farmer here)

[–][削除されました]  (2子コメント)

[deleted]

    [–]VANSMACK 0 ポイント1 ポイント  (1子コメント)

    There is a block of cream cheese in the bowl

    [–]avian_fur 0 ポイント1 ポイント  (0子コメント)

    Aggressive poppy seed distribution on that bagel

    [–]SuckItKarma 0 ポイント1 ポイント  (0子コメント)

    I would Jew the crap out of that with my lox and bagel

    [–]mayamc1 0 ポイント1 ポイント  (0子コメント)

    Love the proportion of bread to fish!! Nicely done.

    [–]drjuiceboxlollipops 0 ポイント1 ポイント  (0子コメント)

    Nice use of nasturtium. Yum! So beautiful and spicy.

    [–]kentgoldings 0 ポイント1 ポイント  (0子コメント)

    "I'm afraid it's your urine, Elaine. You tested positive for opium."

    [–]tafsonworks 0 ポイント1 ポイント  (0子コメント)

    Seafood charcuterie

    [–]arschmann -1 ポイント0 ポイント  (0子コメント)

    this looks sooo good, but where is the radish?

    [–]_Priceless_ 0 ポイント1 ポイント  (0子コメント)

    This looks like a medieval/renaissance spread and it's making me want to cosplay. Is there anyway you could give us a step by step? It's so beautiful!

    [–]Richardmg9 0 ポイント1 ポイント  (0子コメント)

    As an aerospace engineering student, I was like wow! I'd love to see that homemade oxygen condenser!

    [–]nocturnalvisitor -4 ポイント-3 ポイント  (3子コメント)

    Did someone forget to wash the cure of the salmon for photo sake? And why is Gravlax shortened to lox OP?

    [–]kunlun[S] 0 ポイント1 ポイント  (2子コメント)

    I guess they did not completely was the cure of the salmon for the photo sake indeed.

    However lox is not a shortening of Gravlax. They are both brined dishes, Gravlax however refers to the Nordic dish.

    Edit; formatting.

    [–]Danjoh 2 ポイント3 ポイント  (1子コメント)

    How is the nordic dish different?

    [–]Ughable 2 ポイント3 ポイント  (0子コメント)

    Gravlax is cured and seasoned with dill mixed into the cure. (Salt + Sugar + Dill)

    Then there's Lox that's just salt cured, no dill. (Salt + Sugar)

    Then there's Nova Lox, which is salt-cured, cleaned, and then Cold Smoked. But has to be from Nova Scotia. (Salt + Sugar + Smoke + Nova Scotia)

    And cold smoked salmon which is nova lox that's not from nova scotia. (Salt + Sugar + Smoke)

    And then hot smoked salmon, but completely unrelated to the OP. (Ehhh + Different thing alltogether)

    [–]mortiphago -3 ポイント-2 ポイント  (0子コメント)

    liquid oxigen?