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.
Provided by Battle in Seattle
Categories Spreads
Time 30m
Yield 32 open-faced sandwiches, 16 serving(s)
Number Of Ingredients 10
Steps:
- 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!).
Nutrition Facts : Calories 209.7, Fat 12, SaturatedFat 6.7, Cholesterol 36.6, Sodium 722.7, Carbohydrate 16.6, Fiber 1.9, Sugar 1.3, Protein 8.9
CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 12 tea sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
- Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.
SCHMEAR (CREAM CHEESE WITH LOX SPREAD)
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
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
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