Living in the East Coast for most of my life, I still remember eating bagels almost every weekend with my favorite topping: a schmear of salmon cream cheese (properly called lox cream cheese). It was so delicious and satisfying, and I would savor every bite. While bagels and cream cheese would give me stomach pains these days, it doesn’t mean I can’t enjoy them in a non-gluten, non-dairy form! Just need to find a way to get creative in the kitchen, and that’s exactly what I did.
- Place the first 7 ingredients (through dijon mustard) in a food processor and blend until smooth.
- Add smoked salmon and fresh dill, then blend until smooth and thick. Add water and blend more if you want a thinner consistency.
- Sprinkle with black pepper, and serve with paleo yeast free bread, crackers or vegetables!