avocado lox and pickled onion on crispbread
Avocado Lox and Pickled Onion on Crispbread
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.
Ingredients:
- 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
Directions:
- 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
- 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.
- Once cool, you can store them in a covered container or jar in the refrigerator for several weeks.
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