When egg dishes and pancakes start to get ordinary, make the switch over to Lox. The thinly sliced smoked salmon, called lox, is typically paired with cream cheese, tomato, red onion and capers. Often you’ll find it served on a toasted white bagel. For something a bit lighter, I decided to swap in multi-grain bread.
The first time I fell in love with this dish was at a ski resort several years ago with my dad. Every morning we would go for breakfast before skiing and I would order Lox and Bagel. It gave me energy to race down the slopes without feeling too full. I will always treasure those snowy morning memories!
Here’s what you’ll need to make Lox and Toast with Pesto: 1 slice of multi-grain bread, 2-3 tablespoons cream cheese, 1 tablespoon pesto, 2 slices tomato, 3 slices smoked salmon, red onion to taste, 1 tablespoon capers, salt, pepper and olive oil.
Rule #1 to making Lox and Toast. Don’t skimp! Below is an example of how not to add cream cheese. You gotta load it on!
Scoop a generous amount of cream cheese on your toasted bread and then get ready for the surprise…pesto! This is not a part of the traditional combination, but I love how the pesto accents the smoked salmon. Spread that on and then add fresh tomato.
Next add a few slices of smoked salmon and some red onion. I roughly chopped the capers so I could get a few in every bite. Add some salt, pepper and a drizzle of olive oil–it’s ready to be devoured now!
I may have to frame this picture because I love Lox and Toast so much. The colors of the salmon, red onion and capers compliment each other beautifully. When you bite in and taste the kick of pesto flavor you will be ready to conquer whatever the day has in store.
Love food | Love self | Love life … Gabriela