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Transfer the cream cheese mixture to the prepared baking dish. Bake until beginning to bubble, about 20 minutes. If desired, broil the top for 1 to 2 minutes until golden brown.
5 oz hot-smoked salmon, skinned and flaked into small pieces; 4 oz cream cheese, at room temperature; 3 / 8 cup mascarpone; 1 tsp lightly packed finely grated lemon zest; 1 tsp fresh lemon juice
Smoked Salmon Dip Whether it's a holiday party or a Sunday brunch, this creamy smoked salmon dip is an elegant choice. Serve it with colorful veggie sticks or even bagel chips for a breakfast twist.
The cream cheese base makes it a dip you can scoop, but the toppings is where the magic happens. Think cooked ground beef, lettuce, pickles, onion, and zesty burger sauce. Get the Cheeseburger Dip ...
A "lox and a schmear" refers to a bagel and cream cheese with lox. This dish is a part of American Jewish cuisine. A lox platter for one. Lox is a fillet of brined salmon, which may be smoked. Lox is frequently served on a bagel with cream cheese, [1] [2] and often garnished with tomato, onion, cucumber, and capers.
Evenly spread cucumber-dill cheese spread onto each pizza crust. Sprinkle each with smoked salmon mixture. Place pizzas back onto grill. Grill an additional 2 to 3 minutes or until crust is crispy. Top with cucumber and fresh dill. Serve immediately. *If you don't have a thermometer, water should feel very warm to the touch.
Capers are sometimes an ingredient in tartar sauce. They are often served with cold smoked salmon or cured salmon dishes, especially lox and cream cheese. Capers and caper berries are sometimes substituted for olives to garnish a martini. [citation needed]
Smoked salmon has featured in many Native American cultures for a long time. [citation needed] Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations. [3] During the Middle Ages, smoked salmon became part of people's diet and was consumed in soups and salads. [3]
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