icon Lox And Schmear
from Ron and Marsha


  • 16 sushi-grade salmon slices
  • 4 fresh bagels, sliced in half
  • 3/4 cup Philadelphia Cream Cheese, at room temperature
  • 1 tbsp capers, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 small red onion, thinly sliced
  • 1 tsp lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • Butter, softened
  • Dilled Cucumbers, recipe follows (optional)
  • 1 bottle of good vodka (Russian, Kazakh, Polish or Scandinavian). Some suggestions include Russian Standard, Tsarskaya, Kremlin Award, Kalashnikov, Fris, Finlandia, Absolut, Grey Goose, Chopin, Sobieski, Wyborowa and Żubrówka.

Dilled Cucumbers:
from Emeril Lagasse

  • 1 cucumber, peeled, split lengthwise, seeded, and thinly sliced
  • 1 tbsp white wine vinegar
  • 1 tsp sugar
  • 1 tsp chopped fresh dill
  • 1/2 tsp salt


  1. 1 day before serving, place vodka in the freezer.
  2. If using dilled cucumbers, combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.
  3. Place the cream cheese, capers, parsley, lemon juice, salt, and pepper in a small bowl and mix to combine.
  4. Toast bagel slices until light brown. Spread each bagel half with some of the softened butter
  5. Arrange 2 bagel halves per plate. Drape 2 salmon slices over each bagel half in a cross pattern. Place a full tablespoon of the cream cheese mixture in the center of the cross.
  6. Arrange 2 tablespoons of the dilled cucumbers and red onion on the side.
  7. Serve with a large shot of freezing-cold vodka.
  8. YIELD; Serves 4.

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Last updated: November 1, 2010