Lox and a Schmear, Emeril-Style Print Email

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
Place the cream cheese, capers, parsley, lemon juice, salt, and pepper in a small bowl and mix to combine.
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.

Dilled Cucumbers:
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
Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.

Emeril Lagasse

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