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BAGELS AND LOX 4 open-faced sandwiches; 2 closed sandwiches The combination of bagels, cream cheese, and smoked salmon (either lox or Nova Scotia) is a Jewish delicatessen classic. Smoked sable, whitefish, or sturgeon is also traditional in place of the salmon. Cut in half horizontally and toast if desired: 2 bagels Spread 1 half of each bagel with: About 2 tablespoons cream cheese Top each with: 1 thin slice Bermuda or red onion 1 thin slice ripe tomato 2 paper-thin slices (about 1 ounce) lox or Nova Scotia smoked salmon Scandinavian Mustard-Dill Sauce (optional) Serve either open-faced or form into 2 closed sandwiches.