Celery Lox Boats with Cream Cheese and Capers

Why You’ll Love This Recipe

• All the flavors of a bagel-and-lox spread, minus the bagel—fresh, bright, and satisfyingly crunchy.
• Zero cooking required, ready in 15 minutes, and elegant enough for entertaining.
• Protein-packed with smoked salmon and naturally gluten-free and low-carb.
• Easy to customize with spices, herbs, or a hint of heat.

Grocery List

• Produce: Celery (6 large ribs), red onion, fresh dill, 1 lemon
• Dairy: Whipped cream cheese (6 oz/170 g)
• Pantry: Cold-smoked salmon (4 oz/113 g), capers, black pepper, everything bagel seasoning (optional)

Full Ingredients

Base & Filling

• 6 large celery ribs (about 12 inches total), halved crosswise to make 12 boats
• 6 oz (170 g) whipped cream cheese, at room temperature
• 1 tsp finely grated lemon zest (optional, but lovely)
• 1/2 tsp freshly ground black pepper

Toppings & Finishes

• 4 oz (113 g) cold-smoked salmon (lox), flaked into bite-size pieces
• 2 tbsp capers, rinsed and well drained
• 2 tbsp minced red onion (about 1/4 small onion)
• 2 tbsp chopped fresh dill fronds
• 1 lemon, cut into wedges, for serving
• Optional: 1/2 tsp everything bagel seasoning, to sprinkle

Step-by-Step Instructions

Step 1: Prep the celery

Rinse the celery ribs thoroughly and dry well. Trim off the root ends and leafy tops. If the outer strings seem tough, gently peel them away with a vegetable peeler. Cut each rib crosswise to 3 1/2–4 inches to create 12 “boats.” Pat the cut sides dry so the filling adheres.

Step 2: Fluff the cream cheese

In a small bowl, stir the whipped cream cheese with a spoon or mini whisk until smooth and airy, 20–30 seconds. Stir in the lemon zest (if using) and black pepper. Taste; the salmon and capers are salty, so add salt only if needed.

Step 3: Fill the boats

Spoon about 1 to 1 1/2 tablespoons of the cream cheese into each celery channel. For a neat look, transfer the cream cheese to a small piping bag (or zip-top bag with a corner snipped) and pipe a thick line or rosette into each boat.

Step 4: Add the smoked salmon

Gently flake the smoked salmon into bite-size pieces and divide evenly among the filled celery. Aim for a light, feathery layer so every bite gets salmon without overwhelming the crunch.

Step 5: Shower with capers, onion, and dill

Scatter the capers and minced red onion over the boats, then finish with the chopped dill. Add a tiny pinch of everything bagel seasoning if you like that classic deli vibe.

Step 6: Finish with lemon and serve

Arrange on a platter and pass lemon wedges so guests can squeeze right before eating. Serve immediately, or chill up to 1 hour before serving for extra crisp celery and cool, set filling.

Pro Tips

• For extra-crisp celery, soak the trimmed ribs in ice water for 10 minutes, then dry thoroughly before filling.
• Rinse and pat capers dry to remove excess brine that can water down the filling.
• Use a piping bag with a star tip for a polished look and even distribution.
• Peel tough celery strings to ensure a clean, easy bite.
• Wait to squeeze the lemon until serving to keep the cream cheese from weeping.

Variations

• Everything Bagel Style: Stir 1 tsp everything bagel seasoning into the cream cheese and sprinkle a little on top.
• Spicy Kick: Mix 1–2 tsp prepared horseradish or a few dashes of hot sauce into the cream cheese.
• Herby Goat Cheese: Swap half the cream cheese for soft goat cheese and add 1 tbsp chopped chives.

Storage & Make-Ahead

For best texture, assemble within 1 hour of serving. Prep components up to 24–48 hours ahead: cut celery (store wrapped in a damp paper towel inside an airtight container), fluffed cream cheese (refrigerate covered), chopped onion and dill (separately covered), capers (drained and refrigerated), and salmon (sealed and chilled). Assembled boats keep up to 24 hours refrigerated, but the celery softens and onions intensify; add lemon at serving time.

Nutrition (per serving)

Approximate per 1 serving (3 boats): 140 calories; 9 g fat (5 g saturated); 8 g protein; 4 g carbohydrates; 1 g fiber; 2 g sugar; 480 mg sodium. Nutrition will vary by brand of salmon and cream cheese.