Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
My brain stutters to think of how many pounds of lox we have rolled and served over the years. 20 pounds last week, 30 pounds this week....
Every now and then I like to post a photo to give readers a visual on making an attractive platter. I don't make my own lox. Generally served at Kiddush lunches and brunches, clients are looking for a manageable price ~ not me fiddling in the kitchen any more than necessary. I like to roll lox as it gives the presentation lift. It is also better for portion control. Leaving sides on the buffet, the slices can stick together and a guest may lift a huge chunk onto their plate; lucky guest!
Generally, I allow 1 1/2 to 2 ounces of lox per person. It is always enough, even for groups of synagogue attendees who have sat for a three hour service. I figure 2 cucumber slices, 2 tomato slices per person and top all with a thinly sliced red onion and capers. It doesn't take long to make a platter and it is worth the effort; increases the wow factor. Now that you've read this I expect that you'll never just slap lox onto a plate!
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|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
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Rolled Lox Platter