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<blockquote data-quote="Dannyalcatraz" data-source="post: 6036558" data-attributes="member: 19675"><p>Do you like lox & bagels? You know with cream cheese, red onions, and maybe capers? If so, I just tried a few variants you might enjoy.</p><p></p><p>1) Instead of bagels, I buy pretzel-rolls/pretzel-bread or some good sourdough buns. They're actually slightly healthier- except for the salt- and they're easier to chew than your standard bagel. In addition, it's easier to find good pretzel breads as opposed to good bagels.</p><p></p><p> 2) Instead of cream cheese, try an herbed soft cheese. Boursin is the easiest to find. We have also tried garlic & Herb D'affinois Brie. Each adds a nice new dimension to the creamy side of the equation.</p><p></p><p>3) Instead of cream cheese, substitute a good guacamole. The texture is nice & creamy and partners nicely with the red onions. And the salmon on top seems not to mind.</p><p></p><p>The past few times we've had lox at home, I've actually been combining either 1 & 2 or 1 & 3. Both are winners.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6036558, member: 19675"] Do you like lox & bagels? You know with cream cheese, red onions, and maybe capers? If so, I just tried a few variants you might enjoy. 1) Instead of bagels, I buy pretzel-rolls/pretzel-bread or some good sourdough buns. They're actually slightly healthier- except for the salt- and they're easier to chew than your standard bagel. In addition, it's easier to find good pretzel breads as opposed to good bagels. 2) Instead of cream cheese, try an herbed soft cheese. Boursin is the easiest to find. We have also tried garlic & Herb D'affinois Brie. Each adds a nice new dimension to the creamy side of the equation. 3) Instead of cream cheese, substitute a good guacamole. The texture is nice & creamy and partners nicely with the red onions. And the salmon on top seems not to mind. The past few times we've had lox at home, I've actually been combining either 1 & 2 or 1 & 3. Both are winners. [/QUOTE]
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