Best 3 Lox And A Schmear Emeril Style Recipes

Indulge in the delectable world of classic New York deli sandwiches with our comprehensive guide to preparing mouthwatering lox and a schmear. From traditional recipes to innovative variations, this article offers a culinary journey into the heart of this iconic dish. Discover the art of selecting the finest smoked salmon, crafting a velvety cream cheese spread, and assembling a perfect sandwich that bursts with flavor. Explore variations such as the Nova lox and whitefish salad sandwich, the everything bagel and lox, and even a lox and bagel breakfast casserole – each recipe meticulously detailed to ensure a successful culinary adventure in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

LOX AND A SCHMEAR, EMERIL-STYLE

Lox and a Schmear, Emeril-Style image

I love this recipe! It looks so pretty and tastes so good, this is one of my comfort foods! I don't need an Emeril recipe to prepare lox and cream cheese but it just that it hits the right spot with the right amount of ingredients! Make the Dilled Cucumbers first because they need to be put in the refrigerator for 1 hour. Recipe courtesy of Emeril Lagasse, 2002. Televion Food Network, 2003.

Provided by Manami

Categories Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cucumber, peeled, split lengthwise, seeded, and thinly sliced
1 tablespoon white wine vinegar
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1 teaspoon chopped fresh dill
1/2 teaspoon salt
3/4 cup cream cheese, at room temperature
1 tablespoon chopped capers
1 tablespoon chopped parsley
1 teaspoon fresh lemon juice, no substitutes
1/2 teaspoon salt (optional)
1/2 teaspoon white pepper
8 slices smoked salmon
4 bagels, halved
butter or margarine, softened
dilled cucumber
1 small red onion, thinly sliced

Steps:

Make Dilled Cucumbers:.
Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.
Prepare Lox and a Schmear:.
Place cream cheese, capers, parsley, lemon juice, salt(if using), and pepper in a small bowl and mix to combine.
Place 2 slices of the salmon in a cross pattern on a flat surface.
Place 1/4 of the cream cheese mixture in the center of the cross.
Fold the flaps over to form a package approximately 2x2" wide.
Repeat with the remaining ingredients.
Spread each bagel half with softened butter or margarine.
Place the package on a bagel half and top with 2 Tablespoons of filled cucumbers and red onion.
Top with the other half of the bagel and make a sandwich.

RITZ "EVERYTHING" BITES WITH LOX AND SCHMEAR

RITZ

All of the flavors of a New York City lox and schmear bagel--cream cheese, capers, cucumber and lox--in a single, delicious bite.

Provided by RITZ Crackers

Categories Trusted Brands: Recipes and Tips RITZ

Time 1h15m

Yield 20

Number Of Ingredients 9

Ingredients

1 (8 ounce) package cream cheese, softened
12 dry-packed sun-dried tomatoes, diced
1 tablespoon capers, rinsed and chopped
¼ cup minced red onion
2 cloves garlic, minced
1 teaspoon fresh lemon juice
40 RITZ Everything Crackers
20 thin slices cucumber, cut in half
5 ounces lox or smoked salmon, cut into bite-sized pieces

Steps:

To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine.
Cover and refrigerate for 1 hour (or longer) so flavors can meld.
To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 34 g, Cholesterol 14 mg, Fat 5.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 2.9 g, Sodium 273.3 mg, Sugar 0.9 g

SCHMEAR (CREAM CHEESE WITH LOX SPREAD)

Schmear (Cream Cheese With Lox Spread) image

Try serving this "schmear" with some fresh bagels at your next brunch. You could add a tablespoon or so of fresh chopped dill or parsley or even a couples of tablespoons of drained capers, but I like it kept simple. For appetizers, serve the schmear along with cocktail-sized rye bread slices.

Provided by Alan in SW Florida

Categories Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 (8 ounce) package cream cheese, at room temperature
3 scallions, trimmed and coarsely chopped
4 -5 slices lox or 4 -5 slices smoked salmon
salt and pepper, to taste

Steps:

In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.

Nutrition Facts : Calories 527.6, Fat 51.9, SaturatedFat 29.2, Cholesterol 166.6, Sodium 491, Carbohydrate 8.4, Fiber 0.8, Sugar 5.6, Protein 9.5

Tips:

Generously salt the salmon before curing. This will help to draw out moisture and flavor the fish.
Use a variety of spices and herbs in your cure. This will add flavor and complexity to the lox.
Cure the salmon for at least 24 hours, but no longer than 72 hours. Curing for too long can make the fish too salty.
Rinse the cured salmon thoroughly before serving. This will remove any excess salt and make the fish more palatable.
Serve the lox with your favorite toppings, such as cream cheese, capers, onions, and tomatoes.
Lox can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Lox and a schmear is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little planning and effort, you can easily make your own lox at home. So next time you're looking for a special treat, give this recipe a try!