The Perfect Start: Salmon Lox and Bagels
At least once a year, I try to return to my hometown of Peoria, Illinois, to spend time with my cousin Rick. I use these visits as ‘writing retreats’. I sit in one of several locations in his house—the back porch, front porch, or living room—and have the opportunity to write undisturbed for hours at a time. It’s wonderful! Being away from home means I’m not distracted by all the usual chores and distractions (that horse won’t ride himself!).
The relaxed environment stimulates my muse, and the words flow. I try to prioritize which project needs my attention most, but I also use the time to visit works that are perhaps more interesting, but less urgent. I always leave wishing I had a few more days.
A Delicious Creative Fuel
For sustenance, Rick spoils me food-wise. Every morning, I start with a toasted bagel stuffed with cream cheese, thinly sliced red onion, fresh Illinois tomatoes, and a generous helping of salmon lox. There’s not a better way to start my creative day.
I’ve been enjoying them since I was a child. My parents took me to New York City when I was twelve, and there I ordered my first lox. The waitress was concerned that I might not know what I was ordering and assured my parents that she would bring something else if needed. Definitely not needed—it was love at first bite. The next morning, I ordered the lox again with a different waitress, and she had the same concern. The waitress from the previous morning came rushing over and told her colleague that I would eat every bite. Which I did!
The Kosher Origin of an NYC Classic
Who came up with the idea for lox and a bagel? My muse wanted to know. So, off to investigate lox and bagels I went.
The creation of the lox and bagel is believed to be the result of the 1930s demand for the very popular eggs benedict. Since ham and bacon were not kosher and dairy and meat cannot be mixed, Jewish people couldn’t eat it.
Being creative folks, the Jewish community in NYC developed an alternative: the bagel with lox and a schmear of cream cheese. This was unique to Jews in New York; Jewish communities in Poland had traditionally spread schmaltz, or rendered chicken or goose fat, on their bagels.
The lox and bagel combination was considered an ideal substitution—still delicious, with plenty of protein and a similar creaminess (replacing salmon for ham, cream cheese for hollandaise sauce, and sliced bagel halves for sliced English muffins).
Today, there are five key ingredients: the lox, a bagel, cream cheese, sliced red onion, and capers. I’m wishy-washy on the capers. I used to hate them, but can now tolerate them and see where people think they add a bit of flavor. If there are capers on my bagel, I don’t knock as many off as I used to.
A Heritage of Preservation
Cured salmon was introduced to New Yorkers from Nova Scotia, where culinary prep methods were similar to those used in Eastern Europe. Cream cheese was invented in the U.S. during the late 1800s, while bagels come from Jewish baking traditions in Poland.
Originally, belly lox was cured in salt (without smoking) to preserve fish without refrigeration. Since this lox was salty, using cream cheese made it more palatable. Because cooking was not allowed on the Sabbath, the combination of fatty fish and cream cheese provided a filling meal that observant Jews could enjoy.
Now that my day has started in the best way possible, it’s time to get to my keyboard!
Find Your Next Inspiring Read!
If this deep dive into history and food has energized your own curiosity, explore my latest workbooks to find fun, educational content about animals, perfect for sparking creativity in young readers!
