I spent a year in Germany during college and lived with a host family…or host “Mom.” She was a great cook (he husband had been French) and she was ecstatic to have someone to cook for (me). So I was introduced to many new tastes. One of my all time favorites that she made was lox toasts. When we lived in Alaska, at least one of our dip-netted salmon was transformed into lox for these toasts. They are simple perfection. Yum.
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Lox and Caper Toasts
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Prep time:
Total time:
Serves: 10 toasts
Ingredients
- Lox
- 1/4 cup red onion, diced
- 2 tablespoons capers, drained
- 1/4 cup cream cheese, softened
- 1 teaspoon dried dill
- 1 baguette, sliced into 1/2 inch slices and toasted
Instructions
- Mix cream cheese and dill, set aside
- Toast baguette slices, set aside
- Chop lox into 1/4″ pieces, set aside
- To assemble
- Take a slice of toasted baguette, spread on dill cream cheese, top with lox and sprinkle with chopped onion and capers.
- Serve cool or room temperature





