Lox on Homemade Caraway & Dill Bread

Lox on Homemade Caraway & Dill Bread

Sarah Mickey All Recipes, Salmon Recipes, Smoked Fish Recipes Leave a Comment

Lox on Homemade Caraway & Dill Bread

Makes 20 Servings
Bloody Mary’s, Coffee, or Mimosas

Tired of bagels and cream cheese? Here’s a different way to serve lox. Light, fluffy caraway & dill bread “buns” with bright pickled onions, crème fraiche, cucumber and pea shoots.

Lox on Homemade Caraway & Dill Bread
  • 20oz Lox (1oz per sandwich – we used Sockeye Lox)
  • 2 ½ cups Crème Fraiche (2 tbsp per sandwich)
  • Pea Shoots
  • 1 Cucumber, thinly sliced on the bias
  • Bread:
  • 2 cups All Purpose Flour, plus up to ½ cup extra for kneading
  • 1 tsp Kosher Salt
  • 1 tsp Dill Pollen
  • ½ tsp Caraway Seeds
  • ½ tsp Freshly Ground Black Pepper
  • 1 package Active Dry Yeast
  • 1 cup Warm Water
  • 1/3 cup Fine Extra Virgin Olive Oil
  • Pickled Onions:
  • ¼ Red Onion, core removed
  • ¼ Red Onion, core removed
  • Salt



Stir the yeast into the warm water and let it sit until it starts to produce bubbles.


Combine the all-purpose flour with the kosher salt, dill pollen, black pepper and caraway seeds.


Add the yeast/water mixture and olive oil to the bread flour mixture. Stir to combine.


Turn the dough out onto a floured cutting board. Sprinkle it with some additional flour so it won’t stick, and knead (you can also do this in a stand mixture for 10 minutes with a paddle or hook attachment). Continue to add flour as needed if the dough becomes too sticky.

The dough is ready when it has a soft, but not sticky, texture and springs back when lightly pressed.


Lightly coat the dough with oil and put it in a covered bowl in a warm place to rise.


Preheat your oven to 375°


While the dough is rising, thinly slice the onion into half-moons. Place the slices in a small bowl and cover them with red wine vinegar and a little salt.


When the dough has doubled in size, turn it out onto an oiled cutting board and roll it out into a ¼” thick sheet. Use a biscuit cutter to cut out small rounds & place them on parchment paper on a baking sheet.


Brush each round with olive oil. Sprinkle each round with a small amount of sea salt.


Bake the bread rounds in the oven for ten minutes. Check the bread and continue to bake until it is golden brown (about another 5 minutes).


Slice the rounds in half and toast them.


Top each round with some crème fraiche, cucumber slices, pea shoots, pickled onion and lox.

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