Lox and a Schmear, Emeril-Style (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
3/4 cup cream cheese, at room temperature |
1 tablespoon chopped capers |
1 tablespoon chopped parsley |
1 teaspoon lemon juice |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
8 slices smoked salmon |
4 bagels, halved |
butter, softened |
dilled cucumbers, recipe follows |
1 small red onion, thinly sliced |
1 cucumber, peeled, split lengthwise, seeded, and thinly sliced |
1 tablespoon white wine vinegar |
1 teaspoon sugar |
1 teaspoon chopped fresh dill |
1/2 teaspoon salt |
Directions:
1. Place the cream cheese, capers, parsley, lemon juice, salt, and pepper in a small bowl and mix to combine.
2. Place 2 slices of the salmon in a cross pattern on a flat surface. Place 1/4 of the cream cheese mixture in the center of the cross. Fold the flaps over to form a package approximately 2 by 2-inches wide. Repeat with the remaining ingredients. Spread each bagel half with some softened butter. Place the package on a bagel half and top with the 2 tablespoons of dilled cucumbers and red onion. Top with the other half of the bagel to make a sandwich.
3. Dilled Cucumbers:
4. Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.
|
|