Recipe by Battle in Seattle
As simple as this is, people seem to love it. I made them for my friend, Devon's, baby shower and had several requests for the recipe.
- 453.59 g loaf rye bread (avg. 16 slices, can use whatever kind you like best)
- 340.19 g lox, sliced thin (salt-cured salmon)
- 453.59 g cream cheese, softened
- 59.14 ml milk or 59.14 ml cream
- 29.58 ml fresh dill, chopped
- 29.58 ml fresh squeezed lemon juice, more to taste
- 2.46-4.92 ml beau monde seasoning (can substitute celery salt)
- 10 chives, cut into 1 1/2-inch pieces
- red onion, sliced thin (optional)
- capers (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Cut crusts off of each piece of bread, then cut each piece in half (doesn't matter which way--you pick the shape). Place pieces of bread in single layer on one or two baking sheets, and bake for 10 minutes, or until golden and toasty. Remove bread from oven and cool to room temperature.
- Meanwhile, in a mixing bowl, whip cream cheese until no lumps remain. Add milk or cream, and continue whipping until soft and "silky". Add dill, lemon juice and seasoning; whip again and adjust any flavorings to your liking.
- TO ASSEMBLE: Spread 1-2 tbsp cream cheese mixture on each piece of toast, then layer a "ribbon" of lox on top. Top lox with a couple/few pieces of chives and it's ready to serve! If preferred, ribbons of red onion and capers could also be used, either on top of the cream cheese or lox--whatever looks best to you.
- (There may be some cream cheese mixture left at the end, depending on how much you use. It's great on breakfast bagels, too!).