By Dane Feldman
Photo by Dane Feldman.
Welcome once again to Sunday Brunch here on Dish + Drink. It’s pretty common knowledge among friends that I love a good bagel with lox. One of the only issues I have with lox is its price. I feel compelled to buy it in larger quantities because it is so pricey, but it’s hard to consume that much lox before it goes bad without eating a bagel every day for a week.
So, in an attempt to salvage what’s left of my lox without eating the stiff parts, I make lox spread.
What you’ll need:
2-3 slices smoked salmon
2 tbsp whipped cream cheese
Green part of 1 scallion
Cut away any of the stiff or grey parts of the fish. Next, with your fingers or a knife, break the rest of the fish apart into small pieces. Put the cream cheese in a small bowl and add the cut up lox. Stir with a fork and mix it together so that the lox isn’t clumped all in one place. Slice the scallion and mix it in as well.
I use whipped cream cheese because it makes it easier to mix in the scallion and lox, but block cream cheese would work too. If you do, try putting the block in the microwave for about 15 seconds first to soften it up.
You can use this as you would cream cheese on a bagel with or without avocado. It also works well as a spread on crackers. Either way, it’s a delicious way to use every last bit of your precious lox.