Lox (Smoked Salmon) Cream Cheese
Lox (Smoked Salmon) Cream Cheese Preparation
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 eat-lf.v001.n002 From: Arnold Bochner
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