If you want a twist on bagel with lox, try this. Good for breakfast or lunch, this recipe has some big flavors. The recipe calls for labne or skyr (Icelandic style very thick yogurt) for a lighter touch, but feel free to use cream cheese if you prefer.
INGREDIENTS:
4-5 ounces herring in wine sauce or pickled herring 6-8 rye crisp breads or thin slices of sourdough rye, toasted ¼ cup labne, skyr, or cream cheese Honey mustard as needed 6-8 dill fronds ¼ cup quickled red radishes (see recipe) Fresh ground black pepperMETHOD:
Blot the herring dry. Smear the crisp breads or toast with labne, then a little mustard. Pick apart a dill frond and scatter some onto the cracker/toast, then cover with a layer of herring. Place radishes over the entire surface, sprinkle with a little pepper, and enjoy.
Chef’s Notes:
This hardly seems to warrant a recipe, but the combination and the way the flavors are layered is really good if you like this sort of thing, and it is different enough that it might not occur to most people, so I thought it deserved to be written down and shared. It makes a nice change from the usual suspects at breakfast and is a good source of protein, vitamin A, calcium, omega-3, and it even gets vegetables in there.
Serves: 1-2
Source: Chef Andrew E Cohen
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