Separate the lox slices using a fork. Slice rye bread diagonally each way into four triangles. Spread cream cheese on each slice. Slice the tomato and place on cream cheese. Slice the lox and place on each sandwich. Top with fresh basil to serve.
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).