Lox And A Schmear, Emeril-Style

• Dilled Cucumbers
• 1 cucumber, 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
• Cream Cheese Mixture with Lox
• 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 cucumber
• 1 small red onion, thinly sliced

1. Make Dilled Cucumbers:
2. Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.
3. Prepare Lox and a Schmear:
4. Place cream cheese, capers, parsley, lemon juice, salt(if using), and pepper in a small bowl and mix to combine.
5. Place 2 slices of the salmon in a cross pattern on a flat surface.
6. Place 1/4 of the cream cheese mixture in the center of the cross.
7. Fold the flaps over to form a package approximately 2x2" wide.
8. Repeat with the remaining ingredients.
9. Spread each bagel half with softened butter or margarine.
10. Place the package on a bagel half and top with 2 Tablespoons of filled cucumbers and red onion.
11. Top with the other half of the bagel and make a sandwich.

cucumbers, cucumber, white wine vinegar, sugar, dill, salt, cream cheese, cream cheese, capers, parsley, lemon juice, salt, white pepper, salmon, bagels, butter, cucumber, red onion

Taken from www.food.com/recipe/lox-and-a-schmear-emeril-style-147305 (may not work)