Coming from the Pacific West Coast, I’ve eaten my fair share of smoked salmon. Even freshly smoked then canned via my momma. As a child my dad would catch river salmon and smoke it regularly. I craved it. When I moved to Vancouver I had a hard time eating smoked salmon that was not his. Eventually lox and cream cheese on bagels won me over and I let go of that craving. But it still resides in my thoughts as a taste I will never forget.
Did you know this recipe’s origins are German? We were asked to bring an appetizer to a recent celebration. An appetizer that celebrates one of our cultures. Since we have a Spanish student living with us, I wanted to hi-light some Spanish food. But he’s 16 and we couldn’t get it together. So I reached out to another former student from Germany, one who has become a second daughter to us. I am partially German with relatives living in Germany so I was intrigued to see what she would suggest. She sent me pictures of lox on Pumpernickel German Rye Bread and advised it’s very popular in Germany. I clearly had no idea! Uber excited, I set off to track down the bread and the lox.
Pumpernickel German Rye Bread is a heavy, dense and simply flavoured bread. Lox is sold everywhere here but as a touristy item. Fortunately thanks to twitter I located some that was both a decent price and delicious. The bread came from the European deli. #Bam
What I put together really didn’t look much like the photos she sent me but more based on my memory of lox on bagels with cream cheese. And the best part of it all, our Spanish student helped me assemble these German appetizers!
- Smoked Salmon
- Cream Cheese, room temperature
- Red onion, sliced thin
- fresh dill
- Cut your bread into smaller pieces. It's a firm bread so it will hold up well.
- Spread on cream cheese.
- Add some of your smoked salmon.
- Sprinkle on some red onion, capers and dill.
- Serve immediately.