I have found the most Jewish of all the sandwiches…The Lox Sammy! I have an old school Jewish mother-in-law to who if I said that I just won the Pulitzer she would ask why I had not won the Nobel Prize. Anything I do could always be done better if she had done it. Well not this! This sandwich is a whole new way to do the old-school Lox and bagels. It feels more delicate and less Woody Allen. I am serving this at our next disfunction.
P.S. If you are my mother-in-law and you are reading this I would like to say 3 things…
1. I love you.
2. You scare me and sometimes when you come into a room I pee a little
3. I knew read my blog! See I am not some ‘dumb blonde idiot’. I am a funny dumb blonde idiot!
What you’ll need:
4 slices of whole wheat bread
4 thin strips of Smoked Salmon
1 tbsp of lemon juice
1 cup of plain cream cheese
1 tbsp of capers, diced
Combine the cream cheese, chopped chives, lemon juice, and capers in bowl. Using an electric mixer, whip the ingredients until the consistency becomes light and fluffy.
Place the sliced bread on the counter top and pound lightly with a cutting board until the bread becomes thin. Toast the bread for about 30 seconds on each side (depending on how you like it). Spread the cream cheese mixture on one slice of toast, layer with the smoked salmon and top with avocado slices. You can add the second piece of bread on top, or serve it open- faced.