5 Ingredients or Fewer

Avocado, Lox, and Pickled Onion on Crispbread

May  2, 2014
Author Notes

Take a classic bagel with cream cheese, lox, capers, red onions and just tweak everything a little bit and you get this. Except the lox. Don't tweak the lox. Lox is perfect just the way it is. —fiveandspice

  • Serves 1
Ingredients
  • 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
In This Recipe
Directions
  1. Avocado, lox, and pickled red onions on crispbread
  2. Smash half of the avocado on each of the crispbreads. Top each with half of the lox and some pieces of pickled red onion. There you go!
  1. Quick pickled red onion
  2. Stir together the vinegar, water, salt, and sugar in a bowl until the salt and sugar dissolve. This is easiest if the water and vinegar have been heated a bit first. Add the onions, and toss them to coat them with the vinegar mixture. Let them stand at least 30 minutes, tossing them again, now and then, before using.
  3. Once cool, you can store them in a covered container or jar in the refrigerator for several weeks.

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Review
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.