Easy for entertaining, with such a beautiful presentation.
Lavash bread is another great go to for appetizers.
Most people use it for wraps and sandwiches, but once toasted, they become
a great cracker. Best of all, they become a custom cracker, seasoned in any manner
you desire.
Add sesame seeds if going Asian, or Parmigiano if doing Italian, or oregano if
preparing Greek. Add spice combinations like South African seasoning if
you want it to be spicy. Whatever you will top the lavash with can be coordinated
with how you will season them.
I seasoned these with sesame seeds and Trader Joe's, Everyday Seasoning blend.
As always,
ENJOY!
1 package of lavash bread
(one sheet of lavash makes 20-24 crackers)
olive oil spray
seasoning of choice
3 oz. smoked salmon
finely chopped cucumber
finely chopped red onion
finely chopped tomato(seeded)
fresh herbs
Dill Sauce
1/2 cup Greek yogurt
1 1/2 Tbs. chopped fresh dill
1/2 Tbs. Dijon mustard
1/2 Tbs. lemon juice
salt and pepper
Spray a cookie sheet with olive oil. lay lavash on cookie sheet. Using a kitchen scissors, cut the lavash bread into strip of desired width and then cut again crosswise to make your small square cracker. Spray tops of bread with olive oil, sprinkle on desired seasoning and spray once again with olive oil. Put into a preheated 350 degree oven for 8-10 minutes. Watch carefully so as not to burn or over brown them. Let cool. Store in airtight container until ready to use.
For dill sauce, mix all ingredients together. Put back in the refrigerator for at least an hour to refirm the sauce and have the flavors combine.
Finely chop 2 Tbs. of each, cucumber, red onion, and tomato(outside flesh only). Mix these together to make a bright confetti garnish the serving tray.
When ready to assemble, lay out lavash on serving platter. Sprinkle the vegetable confetti over platter, some going on the toasts on some on the tray to decorate. Then roll small pieces of smoked salmon on top of each toast. Add one small carefully placed dollop of dill sauce, and top with a bit of fresh dill or other fresh herb. Serve.
1 1/2 Tbs. chopped fresh dill
1/2 Tbs. Dijon mustard
1/2 Tbs. lemon juice
salt and pepper
Spray a cookie sheet with olive oil. lay lavash on cookie sheet. Using a kitchen scissors, cut the lavash bread into strip of desired width and then cut again crosswise to make your small square cracker. Spray tops of bread with olive oil, sprinkle on desired seasoning and spray once again with olive oil. Put into a preheated 350 degree oven for 8-10 minutes. Watch carefully so as not to burn or over brown them. Let cool. Store in airtight container until ready to use.
For dill sauce, mix all ingredients together. Put back in the refrigerator for at least an hour to refirm the sauce and have the flavors combine.
Finely chop 2 Tbs. of each, cucumber, red onion, and tomato(outside flesh only). Mix these together to make a bright confetti garnish the serving tray.
When ready to assemble, lay out lavash on serving platter. Sprinkle the vegetable confetti over platter, some going on the toasts on some on the tray to decorate. Then roll small pieces of smoked salmon on top of each toast. Add one small carefully placed dollop of dill sauce, and top with a bit of fresh dill or other fresh herb. Serve.
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