As a Swede I love to use gravlax for this recipe rather than smoked salmon, but either works fine. This is a crispy, delicious version of a bagel with cream cheese. All the goodness with a small fraction of the bread. We start with a ricotta cheese spread on the lavash that we bake until crispy, then it is topped with the salmon, onions, capers, and olives.
Note: We make our own gravlax, but it can be purchased from gourmet stores, Whole Foods, or online shops. I recommend the gravlax from igourmet.com.
- Preheat the oven to 375°F.
- Combine the crème fraîche, ricotta, and eggs in a medium bowl and stir until fully mixed.
- Spread two tablespoons of the cheese spread on each pieces of lavash.
- Bake for 5-8 minutes or until the lavash is starting to brown and crisp on the edges. Remove from oven and top with salmon, capers, onions, and arugula. Cut into squares for serving.
Recipe by Helene Henderson
Helene Henderson owns and runs Malibu Farm Restaurant and Malibu Farm Pier Café, both of which focus on sourcing fresh, organic, and local produce and goods from local vendors and small farmers, including eggs and produce sourced from her own farm.