Brunch is one of my favorite ways to get together with people. It’s casual because of the timing and I can do what I do best—BAKE! This past Saturday we had a bagel party featuring sourdough bagels, arugula salad with nectarine, and tomatoes and mozzarella. I was planning to pick up Whole Foods’ prepared lox to make things even easier, but they were out. One of the guys at the fish counter pointed out what they use to make it so, here you go, my version of Whole Foods’ cream cheese and lox spread. In the flurry I didn’t take a before photo, so this little dab is my only evidence. It is delicious and is going to be a regular item at my house.
Cream Cheese and Lox
makes 1 heaping cup; serves 4–6
- 1 8-ounce package cream cheese, tub or brick, brought to room temperature 365 cream cheese spread in tub
- 1 4-ounce package lox-style salmon 365 cold-smoked Atlantic salmon in hang packet
- finely chopped onion
- capers, drained
- lemon juice spritz
- salt and freshly ground black pepper
- fresh or dried dill
Place cream cheese in a bowl for mixing. Slice salmon into strips and add to the cream cheese along with the other ingredients. I use about a tablespoon each of capers and onions, but do what you like. Stir together gently and transfer to a serving bowl. Keep chilled before serving.