When Greg thinks of bagels and lox, he thinks of thinly sliced smoked salmon layered on a bagel slathered with cream cheese. Don’t get me wrong, that sounds amazing. But, me? I always think of pink cream cheese. Less gourmet, but super tasty.
He’s made his own smoked salmon in the past, but we used store-bought here. Greg made the bagels from scratch using a recipe in The Bread Bible. We’re not posting that recipe because everyone should own that book and we didn’t adapt the recipe at all. Also, he says he’s still working on his technique. Savory Salty Sweet has a great adaptation of classic bialys also from Rose Levy Beranbaum’s masterpiece.
- 8 oz neufchatel or cream cheese, at room temp
- 3-4 oz smoked salmon, chopped
- 1 tbsp salted capers
- 1 tsp dried dill or 1 tbsp fresh dill
- squeeze lemon juice
Combine all ingredients in a small bowl. Stir well to incorporate.