Growing up in a traditional Jewish home, Sunday mornings often began with fresh bagels and smoked salmon. My favorite breakfast sandwich included smoked salmon, chive cheese, tomato and onion on a salt bagel. I decided to see if I could create the same slice of heaven for a quick and filling snack— using healthy ingredients. If you like bagels and lox, then you will love this lighter version.
Recipe for Lox and Schmear Crisps:
3/4 cup farmer’s cheese (unsalted)
2 tablespoons chopped chives
1/2 teaspoon salt
1/2 tablespoon white wine vinegar
1/2 teaspoon sugar in the raw
1/2 teaspoon white pepper
4 basil leaves
1/2 a cucumber, peeled, cut lengthwise, seeded, and thinly sliced
4 slices smoked salmon
4 pieces WASA rye crispbread (may substitute other crispbreads)
Place the farmer’s cheese, chopped chives, 1/2 teaspoon salt, and pepper in a small bowl and mix. In another bowl, combine the sliced cucumber, vinegar, sugar, and 1/2 teaspoon salt. Spread each cracker with some cheese mixture. Then, top each cracker with some of the seasoned cucumbers and a slice of lox. Top off each half with a basil leaf. Check out FoodNetwork.com for the inspiration for this recipe.