Ingredients:
1 cucumbers, peeled, split lengthwise, seeded, and thinly sliced
1 tablespoon white wine vinegar
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1 teaspoon chopped fresh dill
1/2 teaspoon salt
3/4 cup cream cheese, at room temperature
1 tablespoon chopped capers
1 tablespoon chopped parsley
1 teaspoon fresh lemon juice, no substitutes
1/2 teaspoon salt (optional)
1/2 teaspoon white pepper
8 slices smoked salmon
4 bagels, halved
butter or margarine, softened
dilled cucumbers
1 small red onions, thinly sliced
Directions:
Make Dilled Cucumbers:.
Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.
Prepare Lox and a Schmear:.
Place cream cheese, capers, parsley, lemon juice, salt(if using), and pepper in a small bowl and mix to combine.
Place 2 slices of the salmon in a cross pattern on a flat surface.
Place 1/4 of the cream cheese mixture in the center of the cross.
Fold the flaps over to form a package approximately 2×2″ wide.
Repeat with the remaining ingredients.
Spread each bagel half with softened butter or margarine.
Place the package on a bagel half and top with 2 Tablespoons of filled cucumbers and red onion.
Top with the other half of the bagel and make a sandwich.
Servings: 4
Time preparation: 15 min.
Time total: 16 min.