Ingredients
Method
PREPARE THE LOX
- Shave carrots lengthwise so they are thinly sliced
- Combine all remaining ingredients and stir
- Bring to a poil in a pot
- Add shaved carrots
- Stir and cook over medium heat for 5 minutes
- Remove from heat and allow to cool
- **If short on time you can serve once cooled. However, allowing the lox to marinate in the fridge over night will make the flavors more bold
- If allowing to marinate of night…transfer mix into a plastic ziplock bag or container and allow to soak in fridge over night.
PREPARE THE SWEET MUSTARD CREAM CHEESE
- Combine all sweet mustard cream cheese ingredients in a bowl
- Stir until evenly combined
PREPARE THE TOPPING
- Put spring mix in a bowl
- Squeeze half lemon and a pinch of salt on top
- Mix until evenly combined
- Cut onion into thin slices
- Chop up a handful of dill
PUT IT ALL TOGETHER
- Toast rye bread
- Once toasted, sprinkle lemon juice and a pinch of salt over the toast (optional, but give dish more flavor)
- Spread 2 TBS cream cheese on each piece of toast
- Top with carrot lox
- Top with spring mix, red onion, capers, and dill
- Enjoy!