Kim, Lox Spread is something I grew up eating, and it has changed over the years. The way I always had it is very simple. It is more like lox filets and cream cheese on a bagel, but already mixed together.

Lox Spread

8 oz block of cream cheese, room temperature
4 oz lox 'tidbits'*

Combine the cream cheese and lox tid bits in a mixing bowl. Incorporate well.

Put into a container, seal, and chill overnight.

*Lox 'tidbits' are usually sold in a jar in the kosher food refrigerated section of many supermarkets. It is the end pieces of lox filets, chopped into small pieces. Mama's brand is common here in Gator Town.

Over the years, as food processors became more common, lox spread evolved more into a mousse like consistency, with the lox pieces pretty much pureed into the cream cheese. Also, tastes changed away from the salty belly lox, to the much less salty nova salmon. Nowadays, in a Jewish deli, or bagel place, 'smoked salmon' usually refers to nova instead of belly lox. I haven't seen nova 'tidbits' sold, but they may be out there.

Nova Spread

8 oz block of cream cheese, room temperature, cut into 1" cubes
4 oz Nova smoked salmon, shredded

In a food processor fitted with what my Kitchen Aid booklet calls the 'multipurpose blade' combine cream cheese and nova. Using pulses, blend together until mixture attains a whipped consistency.

Put into a container, seal, and chill overnight.

Pam
"Stressed is desserts spelled backwards!"

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