Name: Del Bonos The Feinschmecker Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz cream cheese (full-fat); 2 tbsp sour cream; 1 tsp fresh lemon juice; 1 tsp freshly ground black pepper; 1 tsp fine sea salt; 4 oz schmaltz herring, drained and chopped (from jar); 2 tbsp red onion, finely minced; 1 tbsp capers, drained and chopped; 1 tbsp fresh dill, finely chopped; 1 tbsp fresh chives, finely sliced; 0.5 tsp black pepper; 4 oz kippered salmon (smoked/jellied), flaked; 3 tbsp mayonnaise; 1 tsp Dijon mustard; 0.5 tsp lemon zest; 1 tsp lemon juice; 2 tbsp celery, very finely diced; 1 tbsp fresh parsley, finely chopped; 0.25 tsp black pepper; 6 oz lox (thinly sliced cured salmon); 1 tbsp extra virgin olive oil; 1 tbsp capers (for garnish); 4 each thin lemon slices or wedges; 4 each fresh dill sprigs; 8 each toasted bagels or rye crisps

Method

Cream Cheese Base

Soften the cream cheese: leave it at room temperature for 20–30 minutes or microwave in 5–7 second bursts until easily spreadable but not melted.

In a medium bowl, combine softened cream cheese and sour cream. Beat with a rubber spatula or small hand mixer until smooth and creamy.

Add lemon juice, black pepper and sea salt. Taste and adjust seasoning. Set aside at room temperature while you prepare the toppings so the cream cheese remains spreadable.

Schmaltz Herring Mix

Drain schmaltz herring well and blot with paper towel to remove excess oil. Chop into small bite-sized pieces.

In a small bowl combine chopped herring, minced red onion, chopped capers, dill and chives. Season with 1/2 tsp black pepper and gently toss to combine.

Taste and, if needed, add a light pinch of salt (remember herring is salty). Keep mixture in refrigerator if not using immediately.

Kippered Salmon Salad

Flake the kippered salmon with a fork into a medium bowl, removing any large bones if present.

Add mayonnaise, Dijon mustard, lemon zest and lemon juice. Mix until combined but still slightly chunky.

Fold in the finely diced celery and chopped parsley. Season with 1/4 tsp black pepper and taste; adjust lemon or mayo to achieve a balanced, spreadable texture.

Lox & Garnish

Arrange the lox slices on a plate. Drizzle with 1 tablespoon olive oil and scatter 1 tablespoon capers over the lox. Keep lemon wedges and dill sprigs nearby for serving.

If serving with bagels or rye crisps, lightly toast bagels or crisp the rye, then slice bagels and butter if desired.

Assembly & Service

Platter assembly

On a large serving board or platter, spread the cream cheese base in three equal shallow mounds or leave as one spreadable base. Place a spoonful of the schmaltz herring mix next to one portion of the cream cheese and the kippered salmon salad next to another portion. Fan the lox slices alongside the spreads.

Garnish each spread with small sprigs of dill, a few extra capers over the schmaltz and lox, and a lemon wedge for squeezing.

Serve with toasted bagel slices or rye crisps. Provide separate small spoons or spreaders for each topping to avoid flavor mixing if desired.

Recommended serving: instruct guests to spread cream cheese on their bread/crisp, top with their choice of schmaltz herring mix, kippered salmon salad, or lox. Enjoy immediately.