Recipe - Lox (Smoked Salmon) Cream Cheese

8 ounce Cream cheese
One fourth pound Smoked salmon bits (least
expensive smoked salmon you
can find)
2 tablespoon Finely chopped red onion
2 tablespoon Red caviar (optional, least
expensive you can find)

General instructions for all: Take cheese out of the refrigerator at least
1 hour before making mixtures. It is easier to work with the softer cheese.
I usually mix 2 8oz. bricks of cheese at a time and store in plastic
containers. If kept in the refrigerator, most will last up to two weeks.
Unfortunately, mine never last that long because they are fully consumed by
my wife and I much before that elapsed time!!!!

The recipies are for 1 8oz. block; just double for each block used in the
recipe. Place the cheese in the mixer, apply medium power (3 on
KitchenAide) and blend cheese to a creamy stage. Add additional ingredients
and blend on low (2 on KitchenAide) till fully mixed into cheese. Scrape
out of mixer bowl with a spatula and store in covered plastic bowls in
refrigerator for 24 hours for the flavors to mingle. Serve on toasted
bagels, as an omlett filling, with crudites or crackers, etc.

Instructions above for cheese, salmon and onion. After machine mixing,
gently fold in caviar with a spatula.

Posted to Digest eatlf.v001.n002

From: Arnold Bochner Arnold.Bochner@faa.dot.gov

Date: 02 Jan 1997 15:06:40 0500