Celery Lox Boats with Cream Cheese and Capers

 

These refreshing, low-carb appetizers combine the crunch of fresh celery with the silky richness of smoked salmon (lox). They are perfect for brunch, keto-friendly snacking, or as an elegant party hors d'oeuvre.

Yields

Prep time: 15 minutes

Servings: 12–16 boats

Ingredients

The Base

Celery: 4–5 large stalks (look for firm, bright green stalks)

Cream Cheese: 8 oz (225g) softened to room temperature

Smoked Salmon (Lox): 4–6 oz, thinly sliced or chopped into small ribbons

The Seasoning & Toppings

Capers: 2 tbsp, drained (non-pareil size is best)

Fresh Dill: 2 tbsp, finely chopped (plus extra sprigs for garnish)

Lemon: 1/2 lemon (for zest and a small squeeze of juice)

Red Onion: 2 tbsp, very finely minced

Everything Bagel Seasoning: 1 tbsp (optional, for extra crunch)

Black Pepper: To taste

Instructions

1. Prepare the Celery

Wash the celery stalks thoroughly and pat them dry with a paper towel. Trim the ends. Cut each stalk into 3-inch or 4-inch pieces. If the stalks are very curved and won't sit flat, slice a tiny sliver off the bottom of the "hull" to create a flat base.

2. Mix the Filling

In a small bowl, combine the softened cream cheese, minced red onion, chopped fresh dill, lemon zest, and a tiny squeeze of lemon juice. Stir until smooth and well-incorporated.

3. Assemble the Boats

The Spread: Use a small spoon or a piping bag to fill the "canal" of each celery piece with the cream cheese mixture.

The Lox: Drape a ribbon of smoked salmon over the cream cheese, or gently fold a slice into a "wave" and press it into the filling.

The Garnish: Top each boat with 3–4 capers, a sprinkle of everything bagel seasoning (if using), and a small sprig of fresh dill.

4. Serve

Arrange on a chilled platter. Serve immediately, or refrigerate for up to 2 hours before serving.

Pro-Tips for Success

Dry the Celery: If the celery is even slightly damp, the cream cheese won't adhere to the surface.

Whipped Texture: For an even lighter mouthfeel, use a hand mixer to whip the cream cheese before adding the herbs.

Smoky Flavor: If you want a deeper flavor, mix a teaspoon of liquid smoke or smoked paprika into the cream cheese.

Variations

The Spicy Boat: Add a dash of horseradish or a slice of fresh jalapeño on top.

The Cucumber Boat: If you aren't a fan of celery, use hollowed-out cucumber "logs" as the base.

The Greek Boat: Use whipped feta instead of cream cheese and swap the lox for sun-dried tomatoes (or keep both!).