This quick and easy lox spread is made with smoked salmon, cream cheese, capers, and fresh herbs. It’s perfect spread on a bagel or crêpe!
We spent last winter in New York, and as much as I hate to admit it, I only had a bagel and lox ONCE.
I’m a little disappointed in myself.
But the one time we did happily devour this tasty seafood breakfast treat– I did a little happy dance and dug in.
You might already know this– but I adore lox.
Typically, I serve my bagels and lox as a “DIY” lox bar– with the thinly shaved smoked salmon served separately from the cream cheese.
But today I’m giving you another option– a homemade lox spread with the smoked salmon, cream cheese, and herbs all mixed together!
Lox Spread is Affordable
When you serve bagels and lox with the lox on the side, and allow your guests to serve themselves as much lox as they want– things can get a little pricey.
If I’m serving the lox on the side, I like to have at least 2 ounces of lox per person.
If you’re mixing the lox into a lox spread, you can use about ½ ounce of lox per person.
And that means– you can serve lox more often, even if you’re on a fairly tight budget!
You could even make a batch for yourself on the weekend, and eat it for breakfast all week long!
If you want to pause here and celebrate– go right ahead.
Where Can I Buy Lox?
If you’re shopping at your local grocery store, the lox will probably be in the refrigerated area next to the seafood counter. It also might be in the freezer.
Look for lox or cold-smoked salmon. You’re looking for thinly shaved, slightly translucent cold-smoked salmon.
If you see smoked salmon that’s plump, opaque, and looks like a cooked fillet of salmon, that’s hot-smoked salmon, and it’s not what you’re looking for.
Are Lox and Cold-Smoked Salmon the Same Thing?
Traditional lox is made by curing salmon with salt as a way to preserve the fish.
Today when you purchase lox, you’re often buying salmon that’s been cured and then also cold-smoked.
For this recipe, both traditional cured lox and cold-smoked salmon will work just fine.
Learn more: Lox vs. Smoked Salmon: What’s the Difference?
Which Type of Salmon Should I Choose?
When you find the lox, you’ll usually see a couple different salmon options.
You’ll likely see both Atlantic salmon lox and Sockeye salmon lox. The Atlantic salmon will probably be slightly cheaper than the Sockeye.
Both types of lox will work in this recipe, but I prefer the wild-caught, color-additive-free Sockeye salmon.
Lox Spread on Crêpes
A few years ago, we stopped at a small crêperie in Durango, Colorado, and ate some of the most delicious crêpes I’ve ever had in my life.
One of our crêpes that day was filled with a savory, smoked salmon, capers, and dill spread.
That smoked salmon crêpe was the inspiration for this lox spread, and I love smearing lox spread on crêpes even more than I love it on bagels.
Traveling to Durango, Colorado? Make sure to stop at Michel’s Corner Crêpes
Up to 10 Days
- 8 ounces whipped cream cheese (Greek or regular)
- ½ cup Greek yogurt, whole milk
- 4 ounces lox cold-smoked salmon (See Recipe Notes)
- 2 tablespoons capers
- 2 tablespoons caper brine
- ½ teaspoon prepared horseradish (or sub freshly grated), optional
- 1 green onion, diced
- 1 sprig dill, destemmed and roughly chopped
- Add all ingredients to a bowl and stir together.Tip: The lox will incorporate more easily if you add it to the bowl one slice at a time. Tear slices into small pieces when adding if desired.
- Use immediately, or optionally, rest dip in the fridge for about an hour before serving.Tip: The dip will taste delicious immediately, but the flavors will be even better after about an hour.
- Make Ahead: Store in a sealed container in the refrigerator for up to 10 days.
- Both traditional lox and cold-smoked salmon will work in this recipe.
- You’re looking for cold-smoked salmon, which is brightly colored, partially translucent, thinly shaved pieces of salmon.
- For this recipe, skip the hot-smoked salmon, which is plumper, opaque, and looks like a cooked fillet of salmon.
- You’ll find lox in the refrigerated seafood area in the grocery store.