Two CEiMB posts in one day? I’m finally getting caught up! This week’s recipe was New York Breakfast, chosen by Sara of imafoodblog. Sara is a native New Yorker and also the person who makes CEiMB possible.
I couldn’t decide how I felt about this recipe after reading it, since 1) I have never tried real smoked salmon, and 2) my only experience with bagels and lox was an unfortunate one involving the salmon cream cheese at Bruegger’s Bagels. Enough said about that.
I wanted to try this New York Breakfast, however, since the rest of the sandwich reminded me of a wrap I used to get at my favorite coffee shop back home (which contained cream cheese, cucumber, tomato, onion, almonds, and sprouts).
While I was at the grocery store, I debated for a long time over which smoked salmon to purchase. Hot or cold smoked? Lox? Nova lox? AHHH! I ended up with the cold smoked salmon, mainly due to the price and the fact that the recipe calls exactly for “smoked salmon,” but the vibrant color of it also attracted me over the other items.
One interesting thing I learned upon opening the salmon package is that is was one solid filet rather than slices. It wasn’t a problem – I just took out my sharpest knife and easily cut a thin slice. I guess it just wasn’t what I expected. I also sampled a small piece before assembling the sandwich, and it was very good. I think I now have a project for the next time my father breaks out his smoker. :)
I noticed that most of the other CEiMB bloggers served their sandwiches open-faced as pictured on the Food Network site, but I decided to make a regular sandwich. I wanted something a little more filling but I also didn’t want two whole open-faced sandwiches.
I think this is one of my favorite Ellie Krieger recipes so far, and I actually plan on making it again over the weekend. I made this for my lunch today while Scott was at work and I want him to have an opportunity to try it, plus I want another one!
Thanks to Sara for another fun choice!