Folk stories from Jewish communities around the world attest to the great importance placed on acquiring, at any cost, the best possible fish for the Sabbath table. Each country seems to have its own favorite way of preparing fish. The sauce adds a pleasant piquant flavor to the dish, which can be served cold or hot. If you prefer a definite and pronounced smoky taste, use smoked salmon in the Danish Salmon Pudding. If you're using lox, be sure it has been lightly smoked.
Most people use smoked salmon and lox interchangeably, but there is a difference.
Lox is cured in brine, then soaked to remove salt. Sometimes it is lightly smoked, but not always. The spices in the baked fish recipe are typical of those used in many Indian dishes. Either way, it is very satisfying and especially good served over rice. FISH Makes about 30 medium patties 5 lbs.