Crispy lettuce boats filled with cream cheese, smoked salmon, and all the fixings. Get the
Salmon and cream cheese bagels were one of my favorite breakfast foods back in my gluten consumption days. I just loved the combo of smoked salmon and cream cheese with a pungent red onion. And some capers, too! For me, this Lectin Free Gourmet version with crispy lettuce boats to replace that high-carb bagel is every bit as satisfying.
We all have a favorite bagel shop. When I lived in the Twin Cities, it was Bruegger's Bagels. When I moved to Salt Lake City, Einsteins was where it was at. Both offered a great bagels and lox.
When you make my lectin free version, just be sure to get a good quality wild-caught smoked salmon. You'll get the most omega-3 from wild salmon. And you'll avoid the toxins from farm-raised fish.
Let's make LFG salmon and cream cheese boats.
LFG Salmon & Cream Cheese Boats
1 head Organic Romaine Lettuce
4 oz Wild Smoked Salmon
1/4 cup Capers
(1) 8 oz brick Organic Cream Cheese
2 Tbsp Capers
1 Red Onion (sliced thin)
Step 1: WASH lettuce and cut off the stem. Then dry and organize "boats" on a platter.
Step 2: PLACE smoked salmon in the middle of the platter.
Step 3: Arrange cream cheese, capers, and red onions on the side of the platter.
To serve, spoon cream cheese into the bottom of a lettuce leaf. Then, use a fork to separate the flaky salmon and layer it into the cream cheese. Next top with capers and red onion.