Smoked Salmon on Toasted Rye Rounds

1. 1920s New York Deli Version

Historical Context:

Jewish immigrants from Eastern Europe brought smoked fish traditions to New York in the late 19th and early 20th centuries.

“Lox” (from the Yiddish laks, meaning salmon) was often salt-cured or cold-smoked and served with rye bread or bagels.

By the 1920s, Jewish delis in Manhattan had become social hubs, where rye bread was sliced thin and topped with fish for lunch counters or catered platters.

Presentation:

1. 1. Bread: Thin-sliced New York Jewish rye, slightly denser and with a caraway note. Cut into small circles for canapés when served at catered events.
   2. Spread: Cream cheese or schmear, sometimes mixed with scallions.
   3. Fish: Nova lox or belly lox (saltier) sliced paper-thin.
   4. Garnish: Often minimal — maybe a slice of cucumber or a few capers.

Flavor Profile:

• • Rich and salty from the fish, tangy from cream cheese, earthy from rye.
  • A little heavier in salt than modern versions due to preservation methods of the time.

2. Scandinavian Smorgasbord Version

Historical Context:

Scandinavian countries have centuries of tradition with smoked and cured salmon (gravlax and cold-smoked salmon), usually paired with rye crispbread (knäckebröd) or dense dark rye loaves.

Smorgasbord spreads in Sweden, Denmark, and Norway often featured multiple small open-faced sandwiches (smørrebrød), including smoked salmon with butter or soft cheese.

Presentation:

1. 1. Bread: Thin slices of dense dark rye or rye crispbread, sometimes buttered instead of cream cheese.
   2. Spread: Lightly whipped butter, dill mustard sauce (hovmästarsås), or fresh cheese like quark.
   3. Fish: Cold-smoked salmon or gravlax (cured with salt, sugar, and dill).
   4. Garnish: Fresh dill sprigs, lemon wedges, sometimes pickled red onions.

Flavor Profile:

• • More herbal and slightly sweeter (if gravlax is used) than the New York version.
  • Less tangy creaminess, more emphasis on dill, mustard, and lemon freshness.

Summary Table