Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

While cool, salty lox and smoked salmon can seem pretty similar, there are a few key differences between the two when it ...

I’ve adapted a salmon chowder recipe I typically make with fresh salmon filets. A small amount of smoked salmon is an ideal substitute giving this chowder loads of flavour. This recipe qualifies ...

To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour, and then peel them apart and proceed with your recipe. Smoked Salmon Cocktail Crêpes with Cucumbers ...

A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines.

our recipe for lox rangoon (don't let the name fool you), and many more dishes. But while lox comes from the salmon's belly and is never smoked, smoked salmon can come from any part of the fish ...