By Danielle Rehfeld
Smoked salmon remix makes a perfect weekend breakfast
By Danielle Valente
Smoked salmon and cream cheese is like Harold and Maude, Cheech and Chong or Laverne and Shirley.
It’s hard to imagine one without the other. But lately, I’ve been replacing plain yogurt and fromage blanc, a French-style fresh cheese, with a variety of items I used to enjoy on a regular basis.
You get rich, creamy and tart flavor without as much of the fat. Now I’m not advising you to give up on cheese. Wash rind, triple crème and aged cheeses are probably — along with a freshly baked loaf of bread — some of my favorite indulgences on earth. With their complexity, aroma and textures, the idea of a nice glass of wine paired with creamy robiola is transformative just to imagine.
But get this. After three months of a total carb and full fat dairy hold, I’ve found ways to enjoy and indulge in other options that are just as gluttonous, minus the guilt.
Here’s a light remix on bagels with lox and cream cheese — healthier choices, bold flavors and the perfect fix for a filling Sunday morning breakfast.
Smoked salmon platter remix
8 oz. fromage blanc (0% fat)
6 oz. Fage non-fat Greek yogurt
2 tbsp. chopped fresh dill, plus dill sprigs for serving
Kosher salt and freshly cracked black pepper, to taste
2-3 slices smoked salmon or gravlax, per person
2-3 Persian cucumbers, sliced on bias
2-3 beef steak tomatoes, sliced
4-6 hard boiled eggs, peeled and cut in halves lengthwise
1 avocado, sliced
Lemon wedges, for serving
Toasted whole grain bread for serving
Mix the fromage blanc and yogurt. Add dill and season to taste with salt and pepper. Place in a bowl and garnish with cracked black pepper.
Place the bowl in the center of a large platter and shingle the salmon, cucumbers and tomatoes around the bowl. Garnish with dill sprigs and lemon wedges. Serve the eggs and avocado on separate plates and the bread in a basket.