Lox and a Schmear, Emeril-Style

Ingredients

Dilled Cucumbers

• 1 cucumber, peeled, split lengthwise, seeded, and thinly sliced
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar or Splenda sugar substitute
• 1 teaspoon chopped fresh dill
• 1/2 teaspoon salt

Cream Cheese Mixture with Lox

• 3/4 cup cream cheese, at room temperature
• 1 tablespoon chopped caper
• 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

Directions

1. 1

   Make Dilled Cucumbers:.

2. 2

   Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.

3. 3

   Prepare Lox and a Schmear:.

4. 4

   Place cream cheese, capers, parsley, lemon juice, salt(if using), and pepper in a small bowl and mix to combine.

5. 5

   Place 2 slices of the salmon in a cross pattern on a flat surface.

6. 6

   Place 1/4 of the cream cheese mixture in the center of the cross.

7. 7

   Fold the flaps over to form a package approximately 2x2" wide.

8. 8

   Repeat with the remaining ingredients.

9. 9

   Spread each bagel half with softened butter or margarine.

10. 10

    Place the package on a bagel half and top with 2 Tablespoons of filled cucumbers and red onion.

11. 11

    Top with the other half of the bagel and make a sandwich.