Bagels, cream cheese and lox

Easy, easy, easy – the making of it is great lox.

Follow this link for the recipe:

Bagels, cream cheese and lox
• 6 ounces good lox (see notes)
• 4 bagels
• 4 ounces of cream cheese

Night before:
Nothing needed

Next morning:
Split the bagels and toast. Put the cream cheese and lox on separate plates, and let each person serve him/her self. OR, layer each bagel with cream cheese and lox, and serve as a sandwich.

NOTES:
Good lox is the key! My favorite seafood store makes it, and it is fabulous. Otherwise, find a good Jewish Deli, and ask to buy it directly from them. Costco sells a good packaged smoked salmon, but you get a LOT of it. Otherwise, try to find a packaged one in the grocery store that works well…I haven’t found one yet that I like – so many are very fishy. NOT something you want in the morning.

As an alternative, Philadelphia Cream Cheese makes a pretty good smoked salmon cream cheese in a small tub. It is surprisingly good.

Bagels also vary. Best source is a bagel store. I don’t care for the doughy ones you tend to get in the grocery store bread aisle. Of the prepackaged ones, I find Lenders, which I buy in the frozen food aisle, is the best, and they have the added advantage of being somewhat smaller.