My lox cream cheese schmear is a simple spread that combines tangy cream cheese with silky smoked salmon for an absolutely fabulous bagel topper or tea sandwich filling.
Put the cream cheese in a small bowl. If you're using brick style cream cheese it helps to cut it into large cubes first. Use a fork to blend the cheese until creamy. Note: there's no need to soften the cheese first, use it straight from the fridge.
Cut the lox into small bits and add to the bowl. Add a squeeze of lemon juice and the onion powder. Note: do not use onion salt in this recipe, that will make your schmear too salty.
Mix everything together well, so the lox are evenly distributed. Taste to adjust any of the ingrdients. You may want to add more lox, or more lemon juice.
Use right away or cover tightly with plastic wrap and refrigerate until needed. Can be made up to 2 days ahead. Will last at least 10 days, refrigerated.
Notes
You can use whipped cream cheese if you like, and that will result in a fluffier schmear. Low fat cream cheese is also ok, but full fat brick style cream cheese is best, in my opinion.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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