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Group 2
Bagel & Salmon “Lox” w/ Tapenade Cream Cheese 
Salmon Lox Reg

Bagel & Salmon “Lox” w/ Tapenade Cream Cheese 

 Yields 10 bagel “schmears” 


2 packages Aquamar Salmon Seafood Tenders

10 ea. Bagels, your favorite flavor, toasted

Capers and fresh Dill for garnish


Tapenade Cream Cheese

2 packages (16 oz.) Cream Cheese, room temperature

¼ cup Olives, Castelvetrano, drained, chopped (or other sweet green olive)

2 tbsp. Olives, Kalamata, drained, chopped

2 tsp. capers, drained, chopped fine

1 ea. Jalapeno pepper, roasted, seeded

2 tbsp. Pepper, red, roasted, chopped fine (or chopped pimentos, drained)

½ tsp. Garlic, granulated

½ tsp. Onion, granulated

1 tsp. Brandy, VSOP (if desired)


  1. In stand mixer, or bowl with hand mixer, Beat cream cheese at medium high speed for 2 minutes, scrape bowl and repeat 2 or three times until cheese has become fluffy and light.
  2. Add olives, capers, peppers, garlic, onion and brandy (if desired) and blend well. Scrape bowl thoroughly and continue blending until all ingredients are completely amalgamated.
  3. Slice salmon seafood tenders in half or thirds on an angle to make thin strips.
  4. Toast bagels and liberally spread with cream cheese mixture.
  5. Top with salmon seafood tenders to completely cover bagel.
  6. Garnish with capers and dill.
  7. Any leftover cream cheese can be stored covered and refrigerated for up to one week. Or frozen up to 2 months.
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Your dish,
your wish!
Some people say freshly brewed coffee is best with Lox & Bagels.
Some say wine. I say whatever floats your boat! Just don’t forget the Aquamar…