Lox Bagel Dip

Published September 9th, 2024 by Prince William Sound

I can't explain in words how truly memorable the 2024 blogger tour was for us, so I will leave you a visual representation featuring the highlights of the trip here. Among those who visited us in Cordova was Jamie Preuss, St. Paul resident and orchestrator of So Happy You Liked It, a recipe and storytelling blog.  After a wonderful 4 days filled with activities surrounding the Copper River, we sent Jamie some premium sockeye salmon for her to experiment with after her visit. Her enthusiasm and creative approach did not go unseen, and we couldn’t wait to see what she would come up with.

Jamie’s creativity was evident when she used Copper River salmon to craft a beautiful bagel lox dip. Her unique take on this classic dish not only impressed us, but also caught the attention of a local St. Paul news station, where it was featured in a segment celebrating local culinary talent.

Jamie’s bagel lox dip is a perfect example of how fresh, seasonal ingredients can elevate a recipe. It combines the rich, savory flavors of Copper River sockeye salmon with a modern twist on a traditional favorite. Jamie states in her blog, "This recipe takes that bagel sandwich and transforms it into a delicious dip that is sure to impress! Whether you serve it as an appetizer with some bagel chips, or as part of a brunch spread with toasted bagels, you're going to love it!" If you’re looking for a delicious and inventive way to enjoy salmon, Jamie’s bagel lox dip is a must-try. It’s a delightful dish that captures the essence of our fishery while showcasing Jamie’s impressive cooking skills.

 

Lox Bagel Dip 

Recipe and photos by Jamie Preuss

Ingredients

  • 8 oz cream cheese, room temperature
  • 4 oz Copper River salmon lox, chopped into bite-sized pieces
  • 1/4 cup red onion, minced
  • 1/4 cup fresh dill, chopped
  • 1-2 tsp capers, chopped
  • 1 lemon, zested
  • bagel chips for serving

 Instructions  

  • Spread cream cheese over a serving platter or plate. Use an offset spatula or the back of a spoon to make this easy!
  • Spread the chopped lox, red onion, dill, and capers over the top of the cream cheese. 
  • Use a microplane or citrus peeler to zest or peel the lemon.
  • Arrange lemon zest on top.
  • Refrigerate one hour (if you can take it!) before serving. This helps firm up the ingredients. 
  • Serve this as soon as you finish prepping, the cream cheese will be softer. 
  • Serve with bagel chips or toasted bagel halves and enjoy!

Lox Bagel Dip

 

You can read about Jamie's experience of our fishery in this beautifully crafted blogpost.


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