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Southwest Sushi

Posted by Kira DeRito on

Cold smoked and sliced wild lox comes from our friends at the Oregon Lox Company in Eugene, Oregon. They do a great job with their lox, and we’re happy to offer you a sample if you’d like to try it! This is a “nova lox” (as opposed to a gravlax… which has not been smoked, but rather pressed with spices and herbs) so it’s cured and smoked at low heat to retain a somewhat raw quality. Its simply perfect on bagels with cream cheese, red onion and capers, or as a simple snack straight from the package.

Our ‘on trend’ preparation for lox is to make it into Southwest Sushi rolls. If you’ve been invited to a barbecue, patio party or brunch, or if you need a buffet table addition or a hearty appetizer or easy lunch - these are perfect! We always leave a few at home if we’re taking them to a party so we can have a snack for later… they’re really tasty!



~makes about 32 bite size pieces

ingredients

  • 4 large flour tortillas
  • 4 oz cream cheese
  • 2/3 pound lox
  • 1 T capers, chopped
  • 1/3 cup minced black olives
  • 1/3 cup minced red onion
  • 1/3 cup minced roasted red bell pepper (jar)
  • 1/3 cup minced sun dried tomatoes
  • 1/2 ripe avocado, sliced and diced


In a large bowl, add the olives, red onion, capers, red pepper, sun dried tomatoes and avocado. Fold gently to combine. For best results mince things pretty finely so you get even flavors.

Divide your lox into four portions. Lay a tortilla out on a cutting board and smear exactly half of it with the cream cheese, making sure to get it all the way to the edge. (This will function as the glue that keeps the pieces from unrolling!) In the center, add a generous 1/3 cup of the mix and spread it evenly across the tortilla, about 2 inches wide. Add a portion of your lox across the tortilla as well, doing your best to create an evenly thick layer.



Slowly, roll your tortilla up starting with the dry side and doing your best to keep it tightly rolled without air pockets. I usually start with tucking in the lox right away and then keep rolling and tucking through the mix and finishing with a nice layer of cream cheese to keep it all round and stuck together. It’s not too difficult, I promise!

Repeat with the three additional portions of lox, mix and tortillas. Let all four rolls sit for about 5 minutes to make sure they’re nicely stuck together, then slice with a sharp knife about 1” wide. I usually eat at least a few of the ends as I’m doing this… ha! (It makes the plate look nicer, of course!)

Create your mountain of pieces and either serve immediately or wrap with saran wrap and refrigerate up to one day. (They get a little soggy by day two, but still tasty!) Enjoy!


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