Does cream cheese actually go with lox?
I like a lox sandwich with onions and capers and a fresh, hard tomato slice (not a mushy one from a tomato that's been sitting out or overripened), but the schmear is something I usually hard pass on. The bread can be a bagel or a baguette or even a croissant as long as it isn't soggy, but I don't want dairy on my fish.

Anyone else feel similar?

>>21474899 (OP)
>Anyone else feel similar?
Sometimes I feel like a nut, sometimes I do not.

That looks so fire

>>21474932
Mindless generic reply NPC bot detected

>>21474899 (OP)
>Anyone else feel similar?
No

>>21474899 (OP)
Do Europoors really?

>>21475063
>Europoors
That specific style of sandwich originated in New York.

>>21475084
>he replied to the "Do Europoors really?" bot

>>21474899 (OP)
>but I don't want dairy on my fish
For me cream cheese and lox seems like overkill, but I do like a few fish and dairy combos (tuna melt, crab rangoon)

>>21474899 (OP)
You are right. The lox is already fatty and there is no need for the cream cheese.

yeah drop the cream cheese and replace capers with some lemon juice, that's the stuff
i don't have that big of a problem with the cream cheese being dairy, rather with how fatty it is. strained yoghurt is a nice substitute. that's about 10% fat where i'm from. with cream cheese being 45% fat.

>>21475084
Oh dear

>>21474899 (OP)
Amerigolems really call smoked salmon lox?

>>21475304
*brined salmon
And it's shorter to say and type.

I want to taste the fish and if it's good quality meat then I most definitely want to taste it. Cream cheese masks the lightness of the fish. Might as well not even add the salmon then. I prefer a warm bagel with high quality fresh salmon with something acidic tasting on it. Wasabi on days I want heat in it.

>>21475824
>I have a pink cockcage