The other day I texted my Cousin Dan about coming over for brunch. Selfishly I needed some help shooting a 7 Million Jigawatts video for the Allen Park Library and I knew he would help… especially if I offer some dinner aka married people food.
I needed to make something that would be good but also I could serve quickly. So I decided on a Lox spread with bagels. I bought the everything bagels from the local market bakery. My husband is gluten free, so we also have some Udi bagels for his enjoyment.
Sliced a couple large tomatoes, rinsed some frisee (lettuce green) and sliced some red onions. I put that on a platter in the fridge and ignored it until later.
For the Lox spread, a slice of smoked salmon, this time I used a chunk of cold smoked. One package of cream cheese (room temperature) plus another cup of yogurt (I have homemade which I’ll talk about in anothe article. I bunch of chives, a scallion and a scoop of capers finely chopped. Mustard, salt, pepper to taste.
Funny, I didn’t take a photo of it… I’ll work on that part of this process.
Lissy’s Lox Spread on Bagel recipe
- 1 8oz piece smoked salmon. (Use more or less to your liking)
- 1 16oz package cream cheese
- 1 8oz plain greek style yogurt
- 1 bunch chives (2 tablespoons diced small)
- 4 scallions (more or less depending on your onion tollerance)
- 1 tablespoon capers
- 1 teaspoon mustard
- salt & pepper to taste
- Bagels, tomatoes, lettuce, onion for sandwich assembly
Make sure there aren’t bones in the piece of fish and tear it into small pieces, mix with other ingredients in bowl and chill for a couple hours. Spread on toasted everything bagels and serve with toppings of your choice like tomatoes, onions, lettuce.