The open-faced lox and cream cheese served on a bagel is an ultimate breakfast or brunch menu specialty. Though you can easily purchase cured salmon and cream cheese to assemble the recipe within few minutes, you can make it extraordinary by preparing everything from scratch. You can also make this recipe with smoked salmon, as some people may not like the saltiness of lox. We turned the cream cheese into gelled noodles by using a modernist technique that involves using specialized syringe and tubes. Another innovation we made with this recipe is the pickled onions. We pickled the onions instantly by using the pressure of the nitrous oxide gas in the Galaxy Gas Whipped Cream Dispenser.
The best thing about the Galaxy Gas Nitrous Recipe: Homemade Lox with Cream Cheese Noodles and Onion Pickles is that you can prepare all the toppings in advance and store them in a refrigerator until it’s time to assemble and serve. This recipe is ideal for brunch parties, bridal and baby showers, and sophisticated dinners. You can conveniently set up a bagel bar or separate table where your guests can make their bagels matching their personal preferences. Buy the freshest bagels on the same day for optimum taste. Provide gluten-free, dairy-free, and vegan options to your guests so that everyone can enjoy the party to its fullest.
⦁ Whipped Cream Canister
⦁ Whipped Cream Charger
- White sugar – 2/3 cup
- Brown sugar – 1 cup
- Kosher salt – 2/3 cup
- Salmon fillet – 1200 grams – skin removed
- Ground coriander – 2.5 teaspoon
- Grated orange zest – ½ orange
- Grated lime zest – ½ lime
- Grated lemon zest – ½ lemon
- Brandy or bourbon – 30 ml
- Cream cheese – 1 ½ cups
- Water – 1 cup
- Agar – 5 grams – 0.9%
- Locust bean gum – 0.5 grams – 0.1%
- Water – 1 cup
- White wine vinegar – 1 cup
- Sugar – 1 ½
- Kosher salt – 1 ½ teaspoon
- Mustard seeds – 1 ½ teaspoon
- Coriander – 1 teaspoon
- Celery seed – ½ teaspoon
- Red onions – 2 – thinly sliced
- Dill – 15 grams
- Basic Crostini Base made with bagels.
- Crushed dill
- In a bowl, mix the white sugar, brown sugar, and salt.
- Gently rub the coriander and citrus zest over the salmon.
- Take a large Ziploc bag and pour half of the sugar and salt mixture into it.
- Now add the salmon to the Ziploc bag and pour the brandy.
- Put the rest of the sugar and salt mixture and make sure that it completely covers the fish.
- Seal the Ziploc bag and keep it in the refrigerator. Place some heavy bottles or cans over it to maintain the pressure.
- It is necessary to flip the Ziploc bag every ten hours to ensure that the juices are distributed evenly.
- Let the salmon cure for one to three days. The period will depend on your taste preference.
- During this time, you can check the firmness of the salmon to know when it is cured completely.
- When the salmon is cured, remove it from the bag and rinse under cold running water.
- Pat dry with the help of a paper towel.
- Thinly slice the salmon before serving.
- If you don’t need to serve immediately, then refrigerate the unsliced salmon until required.
- Set up an ice bath to set the gel.
- In a pot, place the cream cheese and water.
- Place on low heat, and add agar and locust bean gum.
- Blend with the help of an immersion blender and let it simmer for five minutes.
- Now fill this gel base in a syringe and attach it with a tubing section. Gently thrust the gel into the tubing.
- Place the tubing into the ice bath and allow the gel to set.
- Now fill the air in the syringe and reattach it with the tube. Push to allow the noodle gel out from the tube.
- Repeat until you get the desired amount of noodles. Multiple suctions of tubing a faster operation.
- You can either serve them immediately or keep them in the refrigerator for some time.
- In a saucepan, add water, vinegar, sugar, salt, mustard seeds, coriander, and celery seeds and bring to a boil. Let it simmer till the salt and sugar dissolve completely. Stir occasionally.
- Remove from heat when both the salt and sugar are dissolved.
- Add onion and dill to this mixture and let it cool.
- Pour this mixture into the Galaxy Gas Whipped Cream Dispenser without overfilling it.
- Seal the cream whipper and attach one Galaxy Gas Whipped Cream Charger.
- Charge and shake well to infuse the nitrous oxide into the recipe. Let the cream whipper rest on the countertop or refrigerator while pressurized for thirty minutes.
- Vent the cream whipper and take out the onion pickles in a bowl. You can serve them or keep them in the refrigerator for a few days.
- In a dish, place the lox on crostini base bagel rounds.
- Top with pickled onion, cream cheese noodles, a few capers, and sprinkle some dill.
What is Lox?
Since the Scandinavians have learned to brine salmon, Lox is considered an ideal breakfast protein. The buttery, flaky texture of salted salmon goes perfect with bagels and cream cheese. Rich in Omega-3 fatty acids, high-quality protein, B vitamins, and essential minerals, Lox comes as a healthy and classical bagel topping. Lox is not smoked, and hence it is different from Nova lox.
You can easily find the lox or a brined salmon at your nearest deli or bagel shop. Lox is ideally made with the fatty belly of salmon and then salt-cured for several weeks. The concept of preserving salmon with salt-water brine originated from Scandinavia, where the chefs improvised the methods used by ordinary fishermen. In this way, syringes of the lox started becoming popular in many parts of the world. Lox is prized for its silky smooth texture and enjoyed by many people as part of their weekend breakfast or dinner.
Want to top off a healthy morning breakfast? Make sure to grab a Nitrous Infused Mango Smoothie before you head out for day at work!