Crispbreads with Smoked Salmon, Avocado, Lemon, and Capers

This makes a nice breakfast or brunch alternative to eggs and bacon. With a small salad it is a light lunch that is filling and full of flavor. The recipe uses Wasa brand Light Rye Crispbreads, but other crackers such as Akmak or toasted slices of dense rye bread will work.  Adjust volumes according to cracker sizes.

INGREDIENTS:

4 Wasa brand Light Rye Crispbreads
8 slices cold smoked salmon or lox
1/2 cup labne, skyr, or mascarpone
1 avocado, quartered and peeled
1/2 lemon, Meyer preferred, halved lengthwise and sliced paper thin
4 tablespoons capers, dried
Coarse salt such as Maldon, as needed
Fresh ground pepper

METHOD:

Spread each cracker with a liberal amount of labne or the dairy product of choice. Scatter 1 tablespoon of capers per cracker and push to adhere them in the dairy product of choice.

Slice each avocado quarter thinly and spread over the labne and capers, 1 per cracker. Cover the avocado with lemon slices.

Lay 2 slices of salmon on each cracker. Do not lay them flat, but fold them onto the cracker. A little airspace is good and improves the flavor of the entire production.

Lightly dust the surface with fresh pepper and some salt.Enjoy!

Chef Notes:

The order the ingredients are put on is specified to help keep them in place while you eat the crackers and to optimize the interplay between the components.

YIELD: 2 servings

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