Thursday, September 18, 2003


Like Josh Chafetz and Eugene Volokh, I am also fond of smoked salmon. However, I don't tend to do much with it. I just prefer eating it straight, with some cheese (Sainsbury's supermarkets in the UK sell a lovely blue brie) and maybe some plain water crackers. Bagels have never done anything for me, although I never encountered them until I was an adult. I have tried smoked salmon on a bagel with cream cheese the way Josh describes, but I think I prefer it without the bagel.

Normally when I say something like this, people respond by saying "It wasn't a proper New York Bagel. You have to try the ones in the deli on the corner of Seventh Avenue and 79th Street". So if Josh wants to recommend a particular deli, I will try the bagels there next time I am in New York. (I believe the smoking of salmon in Scotland is not that old a practice, but was introduced into Scotland by Russian emigres in the early 20th century. I don't know if they were Jewish, but I suspect probably).

Eugene Volokh's recipe with caramelised onions in tortillas sounds interesting though. I must try that some time.

While on this, I must recommend both the smoked salmon and the soft cheeses from the Australian state of of Tasmania if Josh or Eugene are ever in the antipodes. Really very good indeed.

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