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!

Ingredients:

• 1 1/2 to 2 ounces of lox per person
• 2 bias cut cucumber slices per person
• 1 large or 2 small tomato slices per person
• 1 red onion
• 1/3 or more capers
• olives for garnish

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Rolled Lox Platter