What is Light Lox Spread?
Light lox spread is reduced fat version of traditional lox spread. Lox spread is cream cheese mixed with tiny flakes of smoked nova salmon. The texture of this spread is smooth, creamy and spreads easily across bread. It has a pale salmon pink color, with notable flecks of fish in the cream cheese spread. The flavor is milky, fishy and a bit smoky. Lox spread is traditionally served on a bagel.
What does Light Lox Spread Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...Light cream cheese is a reduced fat option of the popular dairy spread. Cream cheese is made from milk, cream and additives, to form a fresh cheese that can be spread onto breads and used as a creamy ingredient in desserts. Cream cheese is very thick and white, with an ultra smooth texture that spreads easily across food surfaces. The flavor is milky with a mild tanginess.
...Nova is a cold cured salmon, served in thin slices, similar to lox. The color is a deeper orange than many salmons and has a strong fishy flavor that is smoky and salty. Nova is different from lox and gravlax, due to how it is cured. Nova refers to Nova Scotia where the fish used for this dish originally came from. Nova goes well on a bagel with cream cheese.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.
...Sour cream is a dairy product made by fermenting cream with lactic acid bacteria. The healthy bacteria thickens the cream, resulting in a thick and creamy product with a white color. Sour cream is thicker than yogurt and has a tangy flavor that is milky and mild. It is used as a condiment and as an ingredient in dips, cakes and more.
...Beet root powder is made from finely ground, dried beet roots. The result is a powdery red substance with an earthy and sweet taste. Beet root powder is commonly used for its health benefits and nutritional content. It is also used as a natural food color, in place of an artificial red or pink.