After I add a crisp fried egg and a healthy swatch of scallion schmear

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Drape in the salmon and add the pinch of white pepper. Cover and pulse 10 or 12 times, scraping down as needed. Don't overprocess; you want chunks of lox. Using a rubber spatula, fold everything out into a bowl. You're done. Except for a caper and red onion - or pickled green tomato, or whatever - garnish.

After I add a crisp fried egg and a healthy swatch of scallion schmear

Fresh chervil, chives, dill, or tarragon, roughly chopped. Instructions. 1. Arrange a shelf in your oven about 4 to 6 inches away from the broiler element, then preheat broiler. 2. Meanwhile, in a medium mixing bowl, stir together cream cheese with yogurt and a squeeze of lemon juice.

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There's also a wide variety of savory spreads beyond the typical scallion schmear — although they make that, too. Open in Google Maps 4945 Junipero Serra Blvd, Colma, CA 94014

Scallion Schmear Able Bagel

For the Ancho & Charred Scallion Schmear: In a small mixing bowl, combine cream cheese, scallions, ancho paste and salt. Mix to thoroughly combine. Chill and reserve. For the Ancho Roasted Mushrooms: In a medium bowl, combine salt, pepper, ancho paste, paprika, tomato paste, mustard, soy sauce, sugar, water and roasted garlic oil. Mix thoroughly.

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Directions - Lox Schmear. Add the cream cheese, in thumbtip-sized chunks, to the bowl of a food processor. Drape in the salmon and add the pinch of white pepper. Cover and pulse 10 or 12 times, scraping down as needed. Don't overprocess; you want chunks of lox. Using a rubber spatula, fold everything out into a bowl.

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Instructions. Chop scallions into small pieces. Add cream cheese and sour cream to a medium-sized mixing bowl. Using a hand mixer, whip until fluffy and combined. Fold in the scallions by hand. Store in an air-tight container for up to 1 week in the refrigerator.

Trout lox, scallion schmear, smoked cippolinis, watermelon radish on

In a small mixing bowl, combine cream cheese, scallions and bacon. Store in the refrigerator until ready to serve. (NOTE: This dish tastes better after the flavors have had time to meld, so it's great to make the night before—or at least 30 minutes before slicing and toasting your bagels.) Keyword bagels, breakfast, cream cheese, schmear.

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Pinch of kosher salt and freshly ground black pepper. Directions. Step 1 Soften the cream cheese. I put it in the microwave for 30 seconds. Step 2 Add the prepped vegetables, kosher salt and freshly ground black pepper. Step 3 Mix thoroughly. Step 4 Chill for 1 hour before serving to get the flavors to blend.

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Pour the eggs into the pan with the butter and tilt the pan from side to side to coat. Heat for about 30 seconds until the edges firm up. Spread out little dollops of cream cheese over half of the egg. Add the lox on top of the schmear. Fold the empty half over the fillings and cook.

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Preparation: - Preheat your oven to 400°. - Cut the tops off of your heads of garlic, sprinkle with salt and drizzle with the olive oil, and wrap tightly in foil; roast for 40-45 minutes, or until garlic is soft and golden; unwrap from foil and allow the heads to slightly cool just until they can be handled; then, squeeze the cloves from their.

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If you'd like to make a chive cheese variation, add 1⁄2 tsp fresh lemon juice, 1⁄4 cup finely chopped fresh chives, and 1⁄4 tsp freshly ground black pepper. Stir to combine. Pack the schmear into a ramekin or two, cover, and chill until ready to serve. The plain schmear will keep for about a week in the refrigerator.

Playing with Flour Project (Scallion) Pancake

Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture). Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread.

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Ingredients. Scale. 1 cup plain cream cheese spread (regular or dairy-free) 1/4 teaspoon onion powder. 1/4 teaspoon garlic powder. 1/8 teaspoon kosher salt. 1/4 cup scallions, sliced (use more or less, as desired) Cook Mode Prevent your screen from going dark.

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Make the cream cheese schmear. Using a hand mixer, beat the sour cream and cream cheese together until soft. Fold in the thinly sliced scallions and dehydrated onion and season with salt and pepper. Do this in advance so the flavors have time to meld. Slice bagels in half, then place on a platter or in a basket.

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Fold the scallions into the whipped cream cheese mixture using a wooden spoon or a spatula. That's it! I told you this is an easy one! How to store it. Store in an airtight container in the refrigerator for up to 1 week. How to serve scallion cream cheese spread. Schmear it on a bagel. It's delicious with lox, cucumber slices, tomato, and.

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In a medium bowl, add the schmear, scallions, and salt. Stir with a fork until thoroughly combined. 3. Pack the scallion cheese into a ramekin or two, cover and chill until ready to serve. It will.