Lox Schmear Recipe
Lox Schmear with Make at Home Bagel Chips
Submitted By: Taz
Ingredients:
4 ‘Everything’ Bagels
Extra Virgin Olive Oil as needed
8oz Cream Cheese - room temperature
3 Tbs Crème Fraîche - can substitute sour cream if desired
Zest of ½ Lemon
Juice of ½ Lemon
6oz Nova Lox - chopped fine
3 Tbs English Cucumber - small diced
2 Tbs Red Onion - small diced
2 Tbs Capers - rinsed and rough chopped
1 tsp Fresh Dill - minced
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL-
½ Roma Tomato - seeded and small diced
¼ - ½ tsp Fresh Horseradish - grated (amount to taste)
Preparation:
- Preheat oven to 325°F
- Using a serrated knife, slice your bagels into ⅛ - ¼ inch rounds - Transfer the rounds to a baking sheet and lightly brush with olive oil - Spread into a single layer and place in the center of the oven - Allow to bake until browned and crisp (apx 10-15 minutes)
- Transfer to a cooling rack and allow to cool to room temperature (chips will become even crispier as they cool) - Serve immediately or store in an airtight container for up to 2 weeks
- Place cream cheese, crème fraîche, lemon zest and juice in a large bowl and season with ¼ tsp salt and ¼ tsp pepper - Whisk to combine until smooth and creamy (a hand mixer makes short work of this with less effort) - NOTE: If the spread is a bit ‘stiff’, add additional crème fraîche 1 Tbs at a time until the desired consistency
- Fold in the nova lox, cucumber, onion, capers, dill, and tomato (if using) until well incorporated - Adjust seasoning with additional salt, pepper, and dill as desired
- Cover and place in the refrigerator for a minimum 30 minutes to allow flavors to meld
- Garnish as desired and serve chilled or at room temperature with your homemade bagel chips, crostini, thin sliced baguette, crackers and/or crudité for ‘nibbles’ OR use on a toasted bagel for breakfast or brunch!
Can store 'Schmear' refrigerated in an airtight container for up to 1 week
