Sunday, October 17 is the 10th annual “International Pickle Day” – a celebration of the rich food history and pickling traditions of the Lower East Side. Russ & Daughters will be there, and we hope that you’ll stop by our table at the festival.
At the Pickle Day festival, Russ & Daughters will serve one of our newest pickled products: the Beet & Lemon Shrub. But, since we’re always pretty excited about all-things-pickling, we’ll feature a few different pickled items on the blog all week.
First up, Pickled Lox. Pickled lox is an appetizing classic. We cure wild salmon, using a century-old Russ family recipe. When you order Pickled Lox, at the counter, we cut the fish into cubes for your convenience, and then we add your choice of either plain sauce/brine and pickled onions (pictured above) or our fresh cream sauce (sour cream and buttermilk) and pickled onions. Whichever sauce you choose, this succulent pickled fish is fantastic with a dark rye or pumpernickel bread or bagel, or on top of a salad, or, really, all on its own.
- Jen Snow