SCHMEAR (CREAM CHEESE WITH LOX SPREAD) RECIPE -
Try serving this "schmear" with some fresh bagels at your next brunch. You could add a tablespoon or so of fresh chopped dill or parsley or even a couples of tablespoons of drained capers, but I like it kept simple. For appetizers, serve the schmear along with cocktail-sized rye bread slices.
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
- Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
- Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.
Nutrition Facts : Calories 527.6, FatContent 51.9, SaturatedFatContent 29.2, CholesterolContent 166.6, SodiumContent 491, CarbohydrateContent 8.4, FiberContent 0.8, SugarContent 5.6, ProteinContent 9.5
HOMEMADE LOX RECIPE | ALLRECIPES
You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
Provided by Wacky Noodles
Categories Breakfast and Brunch Meat and Seafood Seafood
Total Time P2DT1 hours 50 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Rinse salmon with water; pat dry with paper towels.
- Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
- Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
- Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
- Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Nutrition Facts : Calories 119.9 calories, CarbohydrateContent 12.5 g, CholesterolContent 24.3 mg, FatContent 3 g, ProteinContent 10.4 g, SaturatedFatContent 0.6 g, SodiumContent 5718.8 mg, SugarContent 12.5 g
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Calories 118 calorie per serving
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Calories 118 calorie per serving
- If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
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