Lox and a Schmear, Emeril-Style

• 3/4 cup cream cheese, at room temperature
• 1 tablespoon chopped capers
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 8 slices smoked salmon
• 4 bagels, halved
• Butter, softened
• Dilled Cucumbers, recipe follows
• 1 small red onion, thinly sliced
• 1 cucumber, peeled, split lengthwise, seeded, and thinly sliced
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon chopped fresh dill
• 1/2 teaspoon salt

1. Place the cream cheese, capers, parsley, lemon juice, salt, and pepper in a small bowl and mix to combine.
2. Place 2 slices of the salmon in a cross pattern on a flat surface.
3. Place 1/4 of the cream cheese mixture in the center of the cross.
4. Fold the flaps over to form a package approximately 2 by 2-inches wide.
5. Repeat with the remaining ingredients.
6. Spread each bagel half with some softened butter.
7. Place the package on a bagel half and top with the 2 tablespoons of dilled cucumbers and red onion.
8. Top with the other half of the bagel to make a sandwich.
9. Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour.

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

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lox-and-a-schmear-emeril-style-recipe.html (may not work)