Lox Tea Sandwiches With Dilled Cream Cheese

"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."
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Ready In:
32 open-faced sandwiches


  • 1 lb loaf rye bread (avg. 16 slices, can use whatever kind you like best)
  • 34 lb lox, sliced thin (salt-cured salmon)
  • 16 ounces cream cheese, softened
  • 14 cup milk or 1/4 cup cream
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh squeezed lemon juice, more to taste
  • 12 - 1 teaspoon beau monde seasoning (can substitute celery salt)
  • 10 chives, cut into 1 1/2-inch pieces
  • red onion, sliced thin (optional)
  • capers (optional)


  • 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!).

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<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. <br> <br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. <br> <br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!
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