Cold Smoked Salmon, or "Lox" is one of my favorite foods.
There are many traditional accompaniments for lox: cream cheese, capers, onions, buttered toast, bagels, tomatoes, egg... I like my lox in a thin layer on some good white bread or toast, with some caper and onions. BUT; the flavor of the salmon is easily overpowered by such strong flavored add-ons, especially when you only have a thin layer of salmon. This recipe is my solution to making onions and capers dilute enough to go with the way I like to eat my lox...
(The "Traditional style" image is from LA Bagel Delight
. It looks yummy, but EVERYTHING is thicker than I would like it.)