Ok, ok, I know what you’re thinking after looking at that picture…and yes, I did eat part of it before remembering that I had to take pictures of it as a food blogger. But I also ate it because it was *that* good. Yes, it’s similar to a traditional lox bagel recipe, however, I give it a little extra special touch that I feel makes all the difference…drizzling some extra-virgin olive oil over the top. It makes it that much more decadent, and it’s one of my favorite quick lunch or brunch options when I don’t have a lot of time but want to eat something filling and full of healthy fats.

Watch How to Make it Here:

Smoked Salmon/Lox-Style Toast
Serves 1
Total Time: 5-7 mins

Ingredients:

1 slice gluten-free bread (I used B Free because their bread is long and multi-grain style)
2-3 pieces smoked salmon
1 tbsp Kite Hill vegan cream cheese (plain)
thinly sliced red onion (to your taste, but I usually use 4-5 half rings’ worth)
8-10 capers
drizzle extra-virgin olive oil
freshly cracked salt and pepper

Instructions:

Toast the bread to your liking. While it is in the toaster, thinly slice some red onion. After the bread is toasted, spread on the cream cheese, add the salmon, then the onion and capers, and drizzle with extra-virgin olive oil and crack fresh salt and pepper over the toast.

I know you’ll love this one…enjoy!
Jen