Lox Spread
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!
Servings: 8 people
Calories: 122kcal
Ingredients
- 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
Instructions
- 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.
Notes
Yields about 2 cups of spread. Serving size is estimated at 2oz of spread per person.
Shopping for Lox:
- 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.
Nutrition
Calories: 122kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 268mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.3mg
