When I was visiting my son in Oxford, Mississippi, a couple of weeks ago we had breakfast one morning at the Bottle Tree Bakery where, among other things, they make their own fantastic bagels. I ordered lox and bagels, which they call the Uptown Bagel. Not reading the menu carefully, I saw salmon, cream cheese, capers, onions and tomatoes. When my breakfast arrived I asked where the heck my salmon was. Turns out what the menu actually said was salmon cream cheese, capers, onions and tomatoes. Okay, I saw what I expected to see! My breakfast was delicious and I thought salmon cream cheese was a great way to stretch the salmon while still getting the flavor of lox and bagels. I've been playing with making my own and here's what I came up with. Perfect for breakfast guests!
This recipe makes 1 cup of salmon cream cheese
1/2 cup chopped smoked salmon
2 tablespoons freshly squeezed lemon juice
4 oz cream cheese
Mix all ingredients together and chill for at least a couple of hours or overnight to let the flavors meld. Serve with the best bagels you can find (if you're in Houston, try The Hot Bagel), thinly sliced red onions, capers and lemon wedges.
Makes a good dip too!
Sunday, October 17, 2010
Subscribe to:
Post Comments (Atom)
Posts
3 comments:
Happy to hear I've added to your cooking resume.:)
Coincidentally, there was a reference to salmon cream cheese in the newspaper travel section today (Pike's place market article).
This sounds good!
Looks delicious! Can't wait to try this combination of some of my favorite flavors.
Post a Comment