Karl’s Lox Schmear

I’m trying to catch up on my postings. While I did not stop cooking while Jan was working on her book, I did not have time to write them up. We were going to a party and as my contributions I thought I would bring crackers and schmear. My thought was to make a schmear that would be reminiscent of a classic lox bagel—lox, cream cheese, onions and capers.

Karl's Lox Schmear

Karl’s Lox Schmear

Karl’s Lox Schmear


12 oz. cream cheese
4+ tsp. cream (I used half and half)

3 oz. lox, minced
3+ Tbs. chives, sliced finely
1 Tbs. nonpareil capers

Karl’s Cream Crackers


1. Set the cream cheese on the counter for one hour to soften it.

Tip: Cold cream cheese is just a bit too thick. Adding just a little bit of cream softens it just enough to spread easily.

2. Stir in the cream—a tablespoon at a time—until the cheese has a soft and creamy consistency.

Tip: Save back about half a tablespoon of each to use as garnish.

3. Thoroughly fold in the lox, chives, and capers.

4. Transfer the schmear to a serving bowl and garnish with the remaining ingredients.

5. Cover with plastic wrap and chill, until ready to serve with fresh crackers.

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Filed under California Fusion

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