Lox Plate with White Fish Salad and Chive Dill Cream Cheese
Everyone needs a signature, and this one’s mine. I’m all about aesthetics, This is just one of those dishes you can serve that presents beautifully, with zero effort and cooking necessary. And after slaving away making homemade blintzes, we always need a few of these kinda recipes!
Ingredients
Good quality lox
Red onion
Capers
Fresh dill
Chives
Cream cheese/sour cream
Lemon zest and juice
Mayo
Chives
Arugula or watercress
White fish salad: ¾ cup good-quality mayonnaise
½ teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 pounds smoked whitefish, skinned, boned and flaked
1 large stalk celery, finely diced
½ small red onion, finely diced
Kosher salt and freshly ground black pepper
Preparation
Add cream cheese, lemon zest and juice, dill and chives to a bowl. Mix to combine.
For the white fish; Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
To serve, On a large platter scatter some watercress or arugala,, loosly fold lox and place ontop. Add your bowls of cream cheese, white fish salad and capers, fill in blanks with red onion, vine tomatoes, fresh dill and lemon wedges.