Sunday Lox on Pumpernickel Toast
with Horseradish Cream Cheese
This recipe is not a traditional Lox recipe, so for all my Jewish friends out there, sorry to disappoint. It is however a nice twist on the old and just plain ole tasty! I have a confession: I didn’t cure my own salmon for this (Gasp!). Sad, but true considering I took the easy way out and bought a pre-packaged brand. In all fairness though, it did happen to be Valentine’s Day weekend and there were quite a few other meals I had to make. (If you are interested in curing your own salmon, it is however, quite easy to do. Amy at What Jew Wanna Eat has a great recipe for this on her blog, if you are feeling adventurous).
I love anything made with salmon. It has such a clean taste to begin with that it is hard to go wrong when it is used in any recipe. Smoked Salmon has even more of a flavor punch to it, especially when it is paired with the spicy horseradish cream cheese and the briny saltiness of capers. Add in the crunch of toasted pumpernickel bread, the sweet zing of the red onion and cucumber and BOOM! It is like a massive explosion of yummy-ness has been detonated in your mouth that you can’t help but love. Majority of the time, Lox is served on bagels. I am not really a bagel fan. Maybe I am not eating the right bagel, but I need a little texture and crunch when I eat lox (mush upon mush has never been a favorite of mine). The red onion and cucumber aide in the crunch factor, but not enough for my food palette, which is why I choose to eat mine on toast instead. Any bread will do, but how can one not love the slightly sweet and rich dark rye taste of pumpernickel bread.
So just remember, when eggs don’t seem, to get your motor running in the morning, try this recipe instead and zap those taste buds awake with a morning of Lox!
Yields 4 Half Sandwiches
- 8 oz. (1 pack) Philadelphia Cream Cheese, softened at room temperature
- 4 oz. Smoked Salmon either fresh or from a package, at room temperature
- ½ Red Onion, thinly sliced
- ½ European Cucumber, thinly sliced
- 4 slices of Pumpernickel Bread or Poppy Seed bagels, toasted
- 1 jar of Capers, drained
- 2-3 Tbsp. Horseradish (depends on preference)
- 4 Tbsp. Chive, finely chopped
- Salt/Pepper to taste
- 1 large serving tray
Directions: Served Family Style
- Soften cream cheese and smoked salmon to room temperature. In a bowl fitted to a mix master, mix the cream cheese and horseradish on medium until blended. Place in a small serving bowl, set aside on serving tray.
- Once salmon is at room temperature, arrange slices on serving tray.
- Thinly slice cucumber and red onion, arrange nicely on the serving try with the bowl of cream cheese/ salmon.
- Finely chop the chive. Add to a mini serving dish and place on tray.
- Toast Pumpernickel Bread or bagels, whichever you prefer and add to tray.
- Drain capers and add to serving tray as well.
- Smear desired amount of horseradish cream cheese on toast.
- Layer on a few slices of cucumbers.
- Add some slices of smoked salmon.
- Add some freshly sliced red onion.
- Finish with some capers and chive sprinkled over the top.