Basil Lox and Flatbread with Fresh Ricotta

The remoulade sauce, fresh basil and horseradish really make this a special lox open face.
1/2 cup Remoulade aioli
4 servings favorite flatbread
1/4 lb cream cheese
2 Tbsp purple onion, finely diced - as preferred
12-16 leaves fresh basil
1/4 lb smoked salmon (lox)
2 Tbsp capers
1 Tbsp grated horseradish
1/4 cup fresh ricotta cheese
1 tsp dill weed (fresh, preferred or dried

Divide remoulade sauce evenly among the flatbreads and spread evenly. Then do the same with the cream cheese. Evenly distribute the purple onion over the cream cheese and then lay 3-4 basil leaves on top of each serving.

Next, divide the salmon evenly, covering the cream cheese on each flatbread serving. Now sprinkle the capers evenly about each flatbread and follow with the horseradish. Then dot each serving with a few dollops of ricotta and garnish with the dill weed.

Serves 4 for breakfast or as an appetizer.

Cook’s Note: Of course you could use your favorite bagel or toasted English muffin - I just think there are so many great new flatbreads out there these days, that might be slightly lighter than a thick bagel. Go with your whim.

This works as a great appetizer - just slice or cube the flatbread into bite-sized pieces.