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Brunchy Lox and Bagel Bar

Posted by Kira DeRito on

Bagel bars are simply perfect for any brunchy-type occasion. It's as easy as laying out various ingredients for nibblers to mix and match, but I like to bump it up a notch and view it as an impromptu art project. You can easily make things beautiful by using little dishes to serve your toppings, and adding sprigs of fresh herbs or flowers. Taking that extra moment to artfully arrange a dish is an act of love, perfect for the Easter holiday with family or friends. And when it's all said and done, your pretty plate usually looks a bit like The Cookie Monster came through - which is the sign that your mission was accomplished.

I used a plain cream cheese to stage the photo for the newsletter, but I usually try to take the time to make our horseradish dill cream cheese to serve with lox. We will have it pre-made and available for purchase at the shop by Thursday. If you'd like to make your own, here is the recipe:

Horseradish Dill Cream Cheese

  • 8 oz package cream cheese, softened
  • 2 heaping T of creamy horseradish sauce (if you have just straight horseradish, back this down to about a teaspoon or you'll have flames coming out of your ears)
  • 1 T minced fresh dill (or about half that if you're using dried)
  • 1/2 tsp lemon zest

Use whatever you like to create your savory lox bagel bar. Here's a list of a few ideas to get your started, but serve what appeals to you! The amounts listed should serve 6-8 pretty well as an appetizer or brunch option.


  • 3 bagels (poppy seed, everything, onion)
  • 8oz lox
  • 4oz cream cheese 
  • sliced cucumber
  • sliced radish
  • kalamata olives
  • marinated garlic cloves
  • capers
  • cornichons
  • garlic dill cheese curds
  • sliced sweet red onion

Happy (hoppy?) Easter Everyone! We will be closed all day on Easter Sunday to allow the fishmongers to spend the holiday with their loved ones - grab your goodies by Saturday!

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1 comment

  • Suddenly we stopped receiving your wonderful newsletter? I updated my profile in hopes that we would again receive the internet newsletter? Thanks!

    Jim Cary on

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