I had an opportunity to try my lox out a couple ways, and I would like to say that I think with cream cheese, it turned out awesome! Yes, a little salty, but it is tasty when diluted with cream cheese – therefore, perfect. So what if it doesn’t have the appropriate color, so what if it isn’t flimsy and pliable like commercial brands, and a little dry – it’s all about flavor when you’re throwing it on a bagel, am I right?

That’s what I decided to do. I harvested a handful of cuttings, and I fried a bagel up in a bunch of butter:

Cream cheese and then some lox, dill and capers. look at that action!

Tell me you wouldn’t take a huge bite of this action:

My wife wasn’t interested in trying any, but I really thought it was good, so I decided to turn my lox into something she might enjoy: Lox infused cream cheese.

I took a fillet worth of lox and busted it down proper, and mixed it up with softened cream cheese in a bowl.

Then I built another bagel – with dill and capers.

She didn’t want it, so I ate it- and I think I personally prefer the lox on top of the cream cheese rather than mixed in – it’s a little more impressive.

But now I have a bowl of loxy cream cheese.  how to store it ! I dropped it into a sheet of plastic wrap.

Then I folded it carefully, and molded it into a log – worked out great. It’s easy to open, and when cold, can be sliced off like chunks of butter to be applied to carbohydrates. Happy with the results!