What is Scallion Lox Spread?
Lox spread is an easy way get the flavor of lox and cream cheese in one quick smear. Lox spread is made from cream cheese and is mixed with flaked lox. The cream cheese is mild and milky with a gentle tanginess. The salt cured lox, made from salmon mellows nicely with the cream cheese, creating a pale orange spread. The texture is smooth and goes well on a bagel, and can have many uses.
What does Scallion Lox Spread Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Ingredients
Cream cheese is a popular American dairy product. It is a fresh cheese with a mild flavor that can be slightly tangy. It has a high fat content, as it is made from cream and milk. Cream cheese is white and has a thick and spreadable consistency. It is served on bread, bagels and other baked goods and is popular in desserts and dips.
Lox is a form of salt preserved salmon. Traditional lox is made from the fatty belly of the fish. Today many parts of salmon are used for making lox. The fish is salt cured, or is put in a brine solution, but it is never cooked or smoked. Lox is served in thin slices and has that classic salmon color. The fishy salmon flavor is mellowed by the salt, giving it a round flavor that pairs well on a bagel with cream cheese, lemon onion and capers.
Sour cream is a dairy product made by fermenting cream with lactic acid bacteria. The healthy bacteria thickens the cream, resulting in a thick and creamy product with a white color. Sour cream is thicker than yogurt and has a tangy flavor that is milky and mild. It is used as a condiment and as an ingredient in dips, cakes and more.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.
Scallions, also called green onions are a thin onion formed into a stalk with a white bottom that sprouts out into two or three thin, tubular branches. They are less than a foot in height and three quarters of the scallion is green. It is easy to cut and chew and is dry with a hint of juiciness. The flavor is spicy and sharp with a green taste. Scallions are used to flavor to savory foods.
