A delicious lox spread recipe which you can make within minutes from scratch.
Bagel with cream cheese lox or any other bread will make this a perfect bite any time of the day.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
Jump to:
What is Lox?
Lox is finely sliced salmon fish and is the Yiddish word for Salmon (related to the German word Lachs).
Lox is most commonly served as a salmon spread over bagels, but it can be made into a lox sandwich too or over any other bread.
There are several terms that are interchanged a lot when we’re talking about salmon for breakfast, including lox, smoked salmon and gravlax.
Ingredients
This quick lox spread is made of salmon lox, salt, cream cheese, onion, and garlic powder.
You can also add fresh herbs to your lox spread, such as dill or garden cress.
- Cream Cheese
- Salt & Black Pepper Ground
- Garlic Clove
- Red Onion
- Lox
Tip: You can use any type of cured or smoked salmon slices will work in this salmon spread recipe. Lox isn't always available, but smoked salmon is common.
How to make it?
Step 1
Cut onion and shred salmon.
Step 2
Combine cream cheese with seasoning
Step 3
Add onion and salmon to cream cheese and mix in well.
📖 Recipe
Lox Spread Recipe
Ingredients
- 1 small Red Onion chopped
- 1 Piece Garlic Clove fresh chopped or powder, to taste
- ¼ Cup Lox chopped, *see Notes
- ¾ Cup Cream Cheese
- Salt to taste
- Black Pepper Ground to taste
Instructions
- Dice the onion, chop the garlic, and shred the salmon.1 Piece Garlic Clove, 1 small Red Onion, ¼ Cup Lox
- In a bowl, mix cream cheese with a pinch or two of salt, freshly ground pepper, onion, and garlic.¾ Cup Cream Cheese, Salt, Black Pepper Ground
- Stir the shredded salmon lox into the cream cheese blend.
- Us as needed spread over a bread roll, bagel or toasted bread.
Notes
- You can use cured lox or smoked salmon, either is fine because lox is not always commonly available.
- Once you get comfortable with the basics, try incorporating local, in-season herbs. Fresh dill or basil can make a difference here.
Equipment
Nutrition
Smoked Salmon vs. Lox vs. Gravlax
The first term worth discussing is Smoked Salmon. This is literally any salmon that has been smoked. The smoking process is hot or cold.
Salmon can be caught wild or raised on a farm. The most important thing here is smoke.
Lox refers to salmon that has been preserved in a mixture of salt and sugar, and is not necessarily smoked.
Some say the only true lox is made from the belly of the fish, which is fattier and richer, and cured for three months.
You'll have to do some digging on the fish you're buying if you want to make sure it's belly-only because there's no regulatory body that checks it.
You might have also heard the term Gravlax thrown around. Gravlax is a Scandinavian version of cured salmon.
Gravlax is cured with plenty of dill, in addition to the usual salt and sugar.
Storing
You can keep your lax spread in a sealable container in your refrigerator for a few days. Keep the best before date of the fish and the cream cheese in mind.
A lox spread needs to be always refrigerated, but you can definitely prep it in advance for your workweek.
More cheese spread ideas
Comments
No Comments