I LOVE lox on a bagel, with a nice schmear of cream cheese, along with onion, tomato capers and dill weed.
But I do prefer for it to be brined instead of smoked. And that's what I used, salmon that had been cold brined for 10 days. A bit of a wait but worth it.
And it was more than enough for everyone to stuff their faces, and we still have some lox left so that's being saved for a nice breakfast on a Saturday morning.
