Ever since I was introduced to a bagel with lox and cream cheese, I have been a fan of the combination. In some places, you can buy a premixed product from Philadelphia, but not here in Little Rock. So I played around with it and came up with a recipe that seems to do the trick. Oh yes, good bagels are very thin on the ground here too. Nothing to do about that.
Ingredients:
3 oz. smoked salmon
1/4 cup chopped green onions
1 12 oz. tub Philadelphia cream cheese
Instructions:
Mince the salmon together with the chopped green onions.
Mix the salmon and cream cheese together thoroughly. Chill.
Pretty simple. The secret is to mince the salmon very fine so it mixes with the onion and then the cream cheese. I like it.
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