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Julie's Daddy, Arnfinn Hvitfeldtsen was born and raised in Alesund, Norway, where he bagan his journey as a commercial fisherman, living in Ballard, WA when he met her Mamma, Betty.
Ålesund, Norway has a rich fishing history that dates back to the Stone Age, with the town becoming a significant hub for the herring fishery in the 1950s and 60s.
Cured lox has roots in Scandinavian cuisine, particularly in Norway, where traditional methods of preserving fish, such as salting and smoking, date back to the Viking age. In Ålesund, as in other coastal areas, salmon was often cured to extend its shelf life and enhance its flavor, becoming a staple in local diets and influencing culinary practices worldwide.
Julie's Family Favorite: Salmon Lox
INGREDIENTS For the Dill & Lemon Cream Cheese • 4 oz cream cheese, softened • 1 tsp fresh dill, chopped (or ½ tsp dried dill) • ½ tsp lemon zest • ½ tsp lemon juice • Pinch of salt & black pepper For the Sandwich • Bagels (plain, everything, or sesame) • 4–6 oz smoked salmon (lox), thinly sliced • 1–2 tsp capers, drained • Thinly sliced red onion • Fresh dill sprigs • Tomato slices, cucumber slices • Lemon wedges, for serving.
SALMON LOX SANDWICH INSTRUCTIONS 1. Make the Dill & Lemon Cream Cheese • Mix softened cream cheese with dill, lemon zest, and lemon juice. • Season with a pinch of salt and black pepper to taste. 2. Assemble the Sandwich • Lightly toast the bagels if desired. • Spread a generous layer of dill & lemon cream cheese on both halves. • Layer smoked salmon slices on the bottom half of the bagel. • Sprinkle capers evenly over the salmon. • Add red onion slices, fresh dill, and tomato or cucumber slices. • Squeeze a little fresh lemon over the top and add a crack of black pepper. • Close the bagel, admire your work. Your Bestefar (Grandfather) would be proud!
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