A few summers ago our daughter and her family were visiting from Tennessee. We thought the purpose was just to celebrate Father’s Day, but we soon learned during dinner that night the surprising news about her second pregnancy, the coming of our fifth grandchild. Being newly pregnant and experiencing morning sickness (or should I say all day sickness), nothing seemed to satisfy her appetite. So we asked her if she could have anything she wanted to eat what would it be. She looked at her husband and said, “A lox bagel!” Not knowing what that was I said, “Where can we get that?” He asked where he could find some smoked salmon then off went he and her daddy to the store returning soon with several bags. You know how men seem to come home with more from the grocery store than they were sent for?

After assembling some cream cheese, red onion, smoked salmon and capers on a bagel she ate it with lots of satisfying “Mmms” in between bites. I guess that was her pickles and ice cream craving, but it’s a delicious combination that calmed her stomach. Lox is a type of cured and/or smoked salmon. Originating from New York, the lox bagel is well liked by many and can now be found in restaurants and bakeries all over the country.

A few months later I was getting ready to host a shower in my home for a new bride. Since it was going to take place in the late morning I began thinking of something that would be good to serve for brunch. Then I thought about that lox bagel and how those ingredients would make a great spread on a baby bagel or a dip for veggies. So after some investigating and experimenting here is the recipe:

Lox Bagel Spread

8 ounces cream cheese

1/4 cup mayonnaise

1/4 cup greak yogurt

2 teaspoons prepared horse radish

1/4 rounded cup green onions, chopped

3 cloves garlic, pressed 

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

2 tablespoon capers, rinsed and drained

1-2 teaspoon fresh lemon juice

4 ounces smoked salmon

Place cream cheese in mixing bowl and beat until softened. Add and blend in each ingredient one at a time.

Cool in refrigerator and serve with small bagels, french bread rounds, crackers or veggies.

I think we’re going to the moon because it’s in the nature of the human being to face challenges. It’s by the nature of his deep inner soul… we’re required to do these things just as salmon swim upstream.

Neil Armstrong