This elevated smoked salmon recipe will wow your guests and have them asking for more. It can be served at an elegant dinner party, a games night or at a brunch.
I enjoy bagels and lox occasionally at breakfast when we are on holidays (as lox isn’t something we typically have around in the fridge at home). I love to turn every good flavour combination into an appetizer, so I came up with this recipe. It looks elegant and your guests will think you spent far more time making these than you actually did!
In a bowl, mix together 1/2 brick of softened cream cheese, a splash of lemon juice, 1/2 teaspoon fresh dill (use dried if you absolutely have to), 1/4 tsp. lemon zest, and pepper.
Cut the crusts off some dark rye bread to create rectangles. Set the crusts aside if you’d like to make them into croutons to top the Sweet Potato and Butternut Squash Soup Shots.
Spread the cream cheese mixture onto the rye rectangles. Top each with half of a lox piece and a three to five capers. Garnish with some fresh dill and serve.
These are best if eaten right away but I always make a few extra to keep in the fridge to eat in the morning. They make a nice, easy breakfast for moms on the go!
- 1/2 brick of cream cheese, softened
- splash lemon juice
- 1/2 tsp. fresh dill
- 1/4 tsp. lemon zest
- 10 slices dark rye bread
- 5 pieces lox, cut in half
- Mix together the cream cheese, lemon juice, dill, lemon zest, and pepper.
- Cut the crusts off the rye bread, making rectangles.
- Spread the cream cheese mixture onto the rye rectangles.
- Top each with a piece of lox and some capers.
- If desired, garnish with fresh dill.
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