Appetizers

Lox, Stock and Capers

Lox, Stock and Capers

  • 8 oz (250 g) cream cheese, softened
  • 2 tsp (10 mL) crushed green peppercorns
  • 1 Tbsp (15 mL) grated lemon zest
  • 1/2 lb (250 g) thin-sliced Atlantic smoked salmon
  • 1/4 cup (50 mL) single malt scotch (Islay or Highland)
  • 2 oz (60 g) red lump fish caviar
  • 1 Tbsp (15 mL) capers
  • 8 large, dark rye crackers (such as Ryvita Crispbread)

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Makes 8 servings

Salty, smoky and sweet, this app is exactly what a crowd needs on a cold January evening. We assure you that these little gems will create such a lasting impression that you’ll be doubling and tripling this recipe in coming years. Burns would be proud.

  1. Combine cream cheese, peppercorns and zest in a medium bowl.
  2. Place smoked salmon in a single layer in a shallow bowl or large plate and drizzle with scotch.
  3. Spread 1 Tbsp (15 mL) of cream cheese mixture on each cracker. Roll pieces of smoked salmon into cones and place 1 on top of each cracker. Fill each cone with 1/2 tsp (2 mL) caviar and garnish each cracker with a few capers and a thinly sliced lemon wedge, if desired.