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.)
Step 1: Ingredients & Equipment
- 2oz Butter: use real butter, not margarine (unless you LIKE margarine.)
- 2oz Cream Cheese: use your favorite; solid cream cheese (as opposed to whipped) is fine; it will get whpped in the course of the recipe.
- 1 heaping teaspoon Capers: pickled nasturium buds; tiny little sour flavorful things.
- 1 Tablespoon Onion: coarsely chopped. Red onions are prettier.
Food Processor - a mini-sized food processor is perfect for this sized batch.
Step 2: Chop capers
Throw appropriate amounts of capers and onions into your food processor and chop them up some. You don't need to get them TOO fine at this point; they'll get chopped some more as we add the other ingredients.
Step 3: Mix in Butter and Cream Cheese.
Add the cream cheese and process till everything is mixed and whipped, scraping down the sides occasionally so as to eventually have a uniform mixture.
Step 4: Fini!
Serve alongside appropriate breads, toast pieces, crackers, etc, and of course the smoked salmon. (here, we see some smoked sockeye Salmon on slices of French roll.)