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Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: How to change your smoked salmon game.
Now that I’ve confessed that I usually eat my bagels without cream cheese, I may as well admit that I also usually eat lox with something other than cream cheese. It’s not that I have anything against cream cheese. Cream cheese is great. But I never seem to have it around or feel compelled to buy it because there are other things that are better. For example: avocado. Avocado gives you all the luxurious, silky spreadable-ness of cream cheese, but you also get avocado! It makes the perfect base for thin slices of rich, salty lox.
Instead of a combination of capers and red onion, I suggest you try topping your lox with slices of pickled red onion. You get the same briny, savory pops of flavor, but there’s something extra magical about pickled red onions. I’ve started to keep them around always because they make everything taste a little fancy. Yummier, you could say.
Then, pile everything atop a piece or two of crispbread. The crunch is a satisfying contrast to the softness of the avocado and the fish. Yes, the crispiness does make for a messier eating experience -- that there is no tidy way to eat crispbread is a fact of life that one must accept -- but it’s ok because, as it turns out, it also makes it yummier.
Avocado, Lox, and Pickled Red Onions on Crispbread
2 pieces of crispbread (I like Wasa rye or sesame)
1/2 ripe avocado
4 to 5 pieces of lox (cold smoked salmon)
Pickled red onions (see recipe below)
Quick-Pickled Red Onion
1 red onion, peeled and thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoon coarse sea salt or Kosher salt
1/2 tablespoon sugar
Photos by Emily Vikre
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