Food · March 5, 2019

Goat Cheese + Lox Toast

A lox bagel is my go-to breakfast food. It’s the thing that I crave over waffles or pancakes or bacon or any other drool-worthy breakfast items.

This recipe stemmed from a lox bagel craving on a morning when I got out all the ingredients and then realized that I didn’t have any cream cheese. After a look through the pantry, I pulled out what I did have and threw together a more refined and grown-up version of the lox bagel and cream cheese: Goat Cheese and Lox Toast.

The perfect brunch recipe for when you don’t have a ton of time but want to make a big impact.

The following recipe is how I like to make the toast, but if I was having a bunch of people over, I might add more topping options, (see end of recipe).

GOAT CHEESE + LOX TOAST RECIPE

INGREDIENTS

(makes 6 pieces of toast)

6 slices of multigrain bread, toasted
1 8 oz log of goat cheese (don’t use crumbles, it must be spreadable)
2 4 oz package of smoked salmon (try to get sashimi grade if you can find it)
about 2 TBSP drained capers
1 TBSP fresh dill, lightly chopped
half of 1 lemon
good olive oil (to taste)
Maldon salt (to taste)
lemon zest (to taste)

RECIPE

Toast your bread, either in the toaster or in the broiler for a few minutes at 450 degrees.

Spread the goat cheese evenly over the 6 pieces of bread. This is easiest to do right after the bread is toasted and it’s still warm.

Drizzle some extra virgin olive oil over each of the 6 pieces.

Distribute the lox over each of the pieces of bread. Depending on how much you want to use (or if you’re using other toppings), you may not use both 4 oz packages.

Top with drained capers, lemon zest, a squeeze of fresh lemon juice, another drizzle of olive oil, Maldon salt and the fresh dill.