If you like smoked salmon or lox, these will be your BFF’s.
This is one of those appetizer recipes that you’ll love yourself if you have the ingredients to make these when guests unexpectedly show up. They’re simple and elegant. Y’all already know that I’m obsessed with appetizers.
Do you know the difference between smoked salmon 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 had to find out why these two things that tasted so similar but had different names.
So, I went to my best friend, Google, of course. Answer = Smoked salmon is smoked (shocker), and lox is salt cured.
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.
These are soooo easy, and it doesn’t hurt that they’re pretty. For these, I use some of the juice from the caper jar as opposed to topping them with actual capers, because it gives the cream cheese topping the caper flavor without having to juggle the capers flying all over the place.
I mean, seriously, that shit just gets on my nerves when I’m trying to enjoy a bagel with lox (especially a really damn good one). 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??
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!