Schmaltz Appetizing Grab n' Go a must for smoked fish, bagel and cream cheese sandwiches

There are certainly no shortage of sandwich spots in Toronto to get breakfast, lunch or even dinner. These span many different cultures, traditions and definitions of what a sandwich is! But, for my money, among the very best of these are Schmaltz Appetizing's two Grab n' Go locations where you can get some truly spectacular smoked fish, cream cheese and bagel combos out of the Jewish deli tradition.

Schmaltz Appetizing is owned by the same people who have several other Toronto restaurants including Fat Pasha and the Big Crow Grill House. They also do highly acclaimed catering.

The Grab n' Go locations really highlight their incredible, delicious fish options in a variety of combinations every one of which that we have tried has been a winner.

In addition to the three highlighted below, notable offerings include the Chub Chub with smoked whitefish salad, gravlax, horseradish cream cheese and dill cucumbers ($11.99), the Heeb with kippered salmon, chili peppers and cream cheese ($8.99) and the Zaftig, with egg salad, tuna salad and gravlax ($11.99).

Traditionalists will probably dig  the Schmaltzy which combines liver and egg, sour pickles, schmaltz, gribenes and onions ($8.99) or the Farshtunken with herring, onion and butter.

If you are a fan of smoked salmon, as I am, the three sandwiches here are complete home runs:

The Chazzer: Pastrami Lox, Salmon Caviar and Horseradish Cream Cheese ($11.99)

Here it is had on a poppy seed bagel which works perfectly with the flavours.

There are two locations: 414 Dupont St. and  224 Ossington Ave.

Pictured above is the Ossington location (at Dundas) which is a terrific conversion from a

former pharmacy that makes the most of the space atmosphere wise and has some seating to allow for eat-in.

The Maven: Nova, Capers, Onions and Cream Cheese (10.99)

The Kvetch: Fried Egg, Cheddar, Cream Cheese and Lox ($11.99)

This spectacular sandwich can be had without the lox, but why?

Always a big hit.

Menu: 

Locations:

DUPONT LOCATION

8am - 7pm 7 Days A Week

414 Dupont St (Behind Fat Pasha)

Toronto, On

M5R 1V9

Takeout/General 647 350 4261

info@schmaltzappetizing.com

catering@schmaltzappetizing.com

OSSINGTON LOCATION

8am - 7pm 7 Days A Week

224 Ossington Ave

Toronto, On

M6J 2Z9

Takeout/General 647 350 4400

info@schmaltzappetizing.com

catering@schmaltzappetizing.com

Website: https://www.schmaltzappetizing.com/untitled

See also: Trini Gardens Brings Excellent West Indian - Chinese Fusion to South Etobicoke

Smoked Salmon and Spaghetti with Capers

Delicious and really easy to make, today's recipe looks at a terrific way to use smoked salmon.


This dish works best with spaghetti, spagettini, linguine or fettuccine noodles. We used spaghetti. This recipe uses ingredients for around 500g of pasta.


Prepare the spaghetti according to package instructions to al dente or to taste.

When drained and rinsed, put in a large serving bowl and toss the spaghetti with  around 1 1/2 tablespoons of unsalted butter until the butter melts.

Add 2-3 cloves of minced garlic, salt and fresh ground black pepper to taste and oregano or Italian seasoning to taste (I like to use around a tablespoon). Toss thoroughly. Then add 2 tablespoons of Keen's or Coleman's dry mustard powder and toss again.

Finally add one small jar of capers, drained of any liquid, and the smoked salmon.

Use as much smoked salmon as you want, and cut up in chunks or slices of whatever size you like. I like to chop a normal thin cut slice of smoked salmon into about three pieces for this.

Toss in the capers and smoked salmon so they are nicely and evenly distributed. Then add the juice of half a lemon and toss one final time.

Serve with more fresh ground pepper to taste.

Enjoy.

See also: Montreal Steak Spice Salmon Fillets

See also: Mediterranean "Taverna" Pasta Salad