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Lavender and lox<br />
A lovely variation on a common way of serving lox<br />
Lox<br />
White bread<br />
Lavender leaves<br />
Capers<br />
Red onion<br />
Olive oil<br />
I prefer an Italian loaf that is hearty but not<br />
overpowering.<br />
The lox needs to rest a while at room temperature<br />
to wake up.<br />
Cover the lox on both sides with lavender leaves<br />
and press them in a bit. Let rest for a while.<br />
Slice and toast the bread and let cool.<br />
Mince the onion finely. You won’t need a lot, and<br />
doing it by hand will look nicer.<br />
Fry a few leaves of lavender in a hot dry pan until<br />
they smoke, to release their flavor.<br />
Drizzle a bit of oil on the toast, or use a brush.<br />
Very thinly spread the onion bits—they should be<br />
like stars in the sky.<br />
Remove the lavender leaves from the lox as you<br />
lay a piece of it over to mostly cover the toast.<br />
Crumble a bit of the fried lavender over it and<br />
decorate with several capers.<br />
Serves: 8 per lb lox<br />
Cooking time: 20 minutes<br />
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