Homemade Lox Spread

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Also known as Miami cream cheese, this blend of smoked salmon and cream cheese — with optional add-ins — is another way to enjoy your bagel and salmon!

Three bowls of lox spread on table.

A bagel with cream cheese, smoked salmon (or lox), tomatoes, and onions is the classic Jewish bagel, but a bagel with a smoked salmon or lox spread is a great shortcut when the whole kahuna isn’t in the cards (or the budget; smoked salmon is expensive). Making your own smoked salmon and cream cheese spread is surprisingly easy and affordable and will usually taste fresher than store-bought.

Homemade lox spread (or shmear) is a great way to use up a couple of leftover slices of salmon, which wouldn’t be enough for more than one person. Now, everyone can have some salmon on their bagel! And if you choose to include the optional add-ins, you will arrive at a very flavorful lox spread, also known as Miami Cream Cheese.

Three bowls of homemade lox and cream cheese spread with herb garnishes on table.

My family and I love nothing more than a bagel brunch on the weekend. And anyone in my family would pick up a bagel for a meal, any time, any day (and since we live in NYC, lucky us, we have so many opportunities). I love bagels so much that I was actually a judge at the NYC Bagel Fest recently — I had to taste 30 different bagels and schmears, and while I was having trouble catching my breath at the end, I have zero regrets.

And lox spread is my absolute favorite cream cheese topping for a bagel (sesame, for me, please). I don’t like pre-packaged smoked salmon spreads found in the refrigerator case at the supermarket, which can be full of fillers and thickeners, and low-quality lox. I like to be able to choose the smoked salmon, which means I can control the flavor, texture and saltiness. 

Also, you can add a small amount of smoked fish for a more delicate salmon taste or make it pretty chunky with a generous amount of smoked salmon for a real treat.

What Is the Difference Between Smoked Salmon and Lox?

We tend to use the words interchangeably, but there truly is a difference! Lox gets its name from the Yiddish word for salmon, laks, a derivation of the German word for salmon (lachs). Lox is cured in brine and has a very pronounced salty flavor. Smoked salmon is usually produced with a combination of a light brine and cold smoking. It has a more delicate flavor and a more balanced level of salt.

Some people refer to smoked salmon as nova lox.

What Is a Schmear?

The word schmear comes from a Yiddish word that derives from German meaning “to spread.” It’s become synonymous with any cream cheese topping spread on a bagel.

Woman spreading lox and cream cheese spread on bagel over green plate.

Ingredients

  • Plain cream cheese – At room temperature. I like full-fat, but you can use low-fat cream cheese or Neufchatel.
  • Smoked salmon – Finely chopped. If possible, buy your smoked salmon freshly sliced at a Jewish deli or market with the option of salmon sliced to order. If not, look for packages of cold-smoked salmon (hot-smoked salmon is something else). King (Chinook) is an excellent type of salmon, as is red (sockeye), which might be less expensive. Look for nova lox, which is less salty, instead of regular lox. Good smoked salmon should have an even color and a firm texture; stay away from mushy smoked salmon.

Add-ins:

You can add any or all to this spread.

Kitchen Smarts

Make sure the salmon and any extra ingredients you add are finely chopped so they blend well into the cream cheese spread.

Woman chopping smoked salmon, chives, and dill on cutting board.

How to Make Homemade Lox Spread

  1. Add the ingredients: In a medium bowl, add the softened cream cheese with the chopped smoked salmon. At the same time, add any of the other ingredients you are using: salt and pepper, dill, chives or scallions, capers, lemon juice and/or zest, and parsley. 
Smoked salmon, cream cheese, herbs, and lemon zest in glass bowl on counter.
  1. Blend well: Stir until well combined (you can use a fork, a spoon, or an electric mixer). Garnish with freshly chopped chives, dill, or parsley.
White bowl filled with loxed spread and dill garnish.

Variations

  • Miami Cream Cheese – Include all of the optional add-ins: capers, dill, chives or scallions, capers, lemon, and parsley (or include most of them – Miami cream cheese is lox spread on steroids!).
  • Try finely minced red onion instead of the scallion.
  • Low-Fat Lox Spread – Simply use low-fat cream cheese or Neufchatel. 
  • Salmon Spread – This recipe is a cousin to lox spread, but made with a combo of cooked fresh salmon and smoked salmon. I think of this more for appetizers, spread on a cracker or baguette slice.

Storage

Lox spread will keep for up to a week in an airtight container in the refrigerator. If you are planning to make it ahead for a brunch or gathering of any sort, it’s best made about 2 days ahead of time and stored in the fridge until just before serving.

Ways to Use Lox Spread

  • On a bagel! Toasted or not, your preference. Some great bagel varieties to pair with lox spread are everything, sesame, poppy, onion, and plain. I would steer clear of sweeter bagels, like cinnamon raisin, but other people love the flavor contrast.
  • In a sandwich with sliced onions and tomatoes.
  • With crackers as an appetizer.
  • Spread on slices of cucumber.
  • As a tea sandwich filling (perhaps with thinly sliced cucumber).
Woman spreading homemade lox spread on half a bagel.

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Homemade Lox Spread

Also known as Miami cream cheese, this blend of smoked salmon and cream cheese — with optional add-ins — is another way to enjoy your bagel and salmon!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8 People (makes 1 1/2 cups)
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Ingredients 

  • 8 ounces cream cheese (at room temperature)
  • 4 ounces smoked salmon (finely chopped)
  • Kosher salt and freshly ground pepper (optional; to taste)

Add-ins: (you can add any or all to this spread)

Instructions 

  • In a medium bowl, blend the softened cream cheese with the chopped smoked salmon.
  • Add any of the other ingredients you are using: salt and pepper, dill, chives or scallions, capers, lemon juice and/or zest, and parsley.
  • Stir until well combined (you can also use an electric mixer).

Notes

Lox spread will keep for up to a week in an airtight container in the refrigerator.

Nutrition

Calories: 116kcal, Carbohydrates: 2g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 32mg, Sodium: 200mg, Potassium: 62mg, Sugar: 1g, Vitamin A: 393IU, Calcium: 29mg, Iron: 0.2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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