Salmon Cream Cheese Bites
Y’all already know that I’m obsessed with appetizers. I’m a self-proclaimed appetizer whore, if you will.
If you like smoked salmon or lox, these will be right up your alley. This is one of those appetizer recipes that you’ll love yourself for if you have the ingredients to make these when guests unexpectedly show up. They’re simple and elegant.
Do you happen to know the difference between smoked salmon, novalox and lox?? I didn’t until I married my husband 10 years (yes ten!!!) ago.
During my first visit to meet his family his mom prepared this impressive spread of bagels and lox, fruit and pastries. I was definitely familiar with smoked salmon, but the lox tasted just a little different. I’ve actually never tasted novalox, but it’s on my to-do list. You know, since I’m a Jew-by-Marriage and all and they know their salmon whether it’s smoked, loxed or novaloxed. <—- If you couldn’t tell I made the last two up.
I had to find out why these three things that tasted so similar but had different names. It has to be something significant and intriguing, right??
So, I went to my www best friend, Google, of course. Answer = Smoked salmon is smoked (shocker), and lox is salt cured and novalox is cold smoked from a cold area of the world, specifically from Nova Scotia. Well, damn. I wouldn’t have guessed that one.
Google also told me that I was missing a member of this fishy lineup – Gravlax. Gravlax is not smoked, it’s cured, but not with a whole lot of salt. Doesn’t that defeat the purpose? 🤔
Apparently, Gravlax is cured with lemon, dill and alcohol. Apparently, this lush of a fish prefers vodka. Now if you want to go further, there are subcategories and variants, but we’d be talking about that all day long and I want to talk about my food!
Oh, but a couple of years ago I attempted to make my own lox at home and that didn’t turn out so well…but that’s a story for another time. I’m definitely going to try it again because I really, really want to make my own. There’s nothing like things made at home with your own hands.
Now – my food.
This salmon is smoked, and easily obtainable at your Publix or Whole Foods, or wherever your favorite place to shop is.
These are soooo easy, and it doesn’t hurt that they’re pretty.
I used Triscuits because I wanted something hearty to withstand the weight of the salmon and cream cheese mixture. No flimsy ass crackers for this stuff, newp. If you’re a caper lover, like me, each bite has to have a little caper taste in it. And because capers don’t like to stay still, I use some of the juice from the caper jar as opposed to topping them with actual capers.
It gives the cream cheese topping the caper flavor without having to juggle the capers flying all over the damn place. By all means, top with capers, too, to get more flavor. If they roll off, you lose nothing.
I mean, seriously, that shit just gets on my nerves when I’m trying to enjoy a bagel with lox (or smoked salmon, or gravlax). Ok, so maybe mine might be a little cumbersome because I have to top it with cream cheese, lox, fresh tomato slices, onions and capers. I mean, if you’re gonna make it why not make it right?? Amiright?
So….when those little bastard capers start to roll all over the place it just makes me want to say bad words.
There’s no runaway capers here.
Here’s your printable-
Here’s your pinnable!