1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup lox or smoked salmon, cubed
1/4 cup fresh chives, chopped, or
4 tsp dried chives, crushed
2 tbsp onion, white, chopped
1/8 tsp white pepper
1 tsp whipping cream
Directions
Beat the cream cheese to a smooth consistency and blend in the sour
cream. Mix in the lox thoroughly. Stir in all of the other
ingredients. Cover and chill. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber,
Scallions, and Figs.
Servings: 4 servings
Lower East Side Lox Recipe brought to you by Recipe Ideas
Categories: Smoked Salmon
The History of Recipes
Written cooking instructions as a concept can be tracked back into antiquity, in truth as far back as the Egyptians, and possibly even further. Having said that, these, early cook books were just very simple pictorial instructions for preparing food.
Later on, in The time of the romans 25BC a man called Apicius assembled some documents which described recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and dill. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations caused a torrent in manuscripts on cookery, some of which are kept safe in private libraries. When we get to the 20th century, recipe publications were starting to become popular due to more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Lower East Side Lox recipe.
