Jamie’s creativity was evident when she used Copper River salmon to craft a beautiful bagel lox dip. Her unique take on this classic dish not only impressed us, but also caught the attention of a local St. Paul news station, where it was featured in a segment celebrating local culinary talent.

Jamie’s bagel lox dip is a perfect example of how fresh, seasonal ingredients can elevate a recipe. It combines the rich, savory flavors of Copper River sockeye salmon with a modern twist on a traditional favorite. Jamie states in her blog, "This recipe takes that bagel sandwich and transforms it into a delicious dip that is sure to impress! Whether you serve it as an appetizer with some bagel chips, or as part of a brunch spread with toasted bagels, you're going to love it!" If you’re looking for a delicious and inventive way to enjoy salmon, Jamie’s bagel lox dip is a must-try. It’s a delightful dish that captures the essence of our fishery while showcasing Jamie’s impressive cooking skills.

Lox Bagel Dip 

Recipe and photos by Jamie Preuss

Ingredients

• 8 oz cream cheese, room temperature
• 4 oz Copper River salmon lox, chopped into bite-sized pieces
• 1/4 cup red onion, minced
• 1/4 cup fresh dill, chopped
• 1-2 tsp capers, chopped
• 1 lemon, zested
• bagel chips for serving

 Instructions  

• Spread cream cheese over a serving platter or plate. Use an offset spatula or the back of a spoon to make this easy!
• Spread the chopped lox, red onion, dill, and capers over the top of the cream cheese. 
• Use a microplane or citrus peeler to zest or peel the lemon.
• Arrange lemon zest on top.
• Refrigerate one hour (if you can take it!) before serving. This helps firm up the ingredients. 
• Serve this as soon as you finish prepping, the cream cheese will be softer. 
• Serve with bagel chips or toasted bagel halves and enjoy!

Lox Bagel Dip

You can read about Jamie's experience of our fishery in this beautifully crafted blogpost.