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
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Ingredients
- Avocado, lox, and pickled red onions on crispbread
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2
pieces of crispbread (I like Wasa rye or sesame)
-
1/2
ripe avocado
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4 to 5
pieces of lox (cold smoked salmon)
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Pickled red onions (see recipe below)
- Quick pickled red onion
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1
red onion, peeled and thinly sliced
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1/2 cup
apple cider vinegar
-
1/2 cup
water
-
1 tablespoon
coarse sea salt or Kosher salt
-
1/2 tablespoon
sugar
Directions
- Avocado, lox, and pickled red onions on crispbread
-
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!
- Quick pickled red onion
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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.
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Once cool, you can store them in a covered container or jar in the refrigerator for several weeks.
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