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Smoked Salmon Crisps with Banh Mi Pickles

  • 6

  • 4

  • 397 calories

  • 30 min


½ cup
½ cup
1½ teaspoon
1 teaspoon
½ cup
1 tablespoon
carrots, peeled and cut into 2½” long matchsticks
daikon radish, peeled and cut into 2½” long matchsticks
cup distilled white vinegar
cup water
fine sea salt
sriracha or chili-garlic paste
WasaⓇ Sourdough Crispbreads
thinly sliced cold-smoked salmon or gravlax
Chopped fresh cilantro


For the pickles, place carrot and daikon in a wide-mouth pint jar so they stand up vertically in the jar.
In a small saucepan combine vinegar, water, sugar, and salt. Bring to a boil, then pour over the carrot and daikon. Let stand for at least 30 minutes and up to 1 week before using.
In a small bowl whisk to combine mayonnaise and sriracha or chili-garlic paste. Spread crispbreads with spicy mayo. Top with salmon, pickled vegetables, and cilantro.

Nutritional Information

Serving size 2; calories 397 (per serving); total fat 28g; cholesterol 35mg; sodium 499mg; total carbohydrate 24g; dietary fiber 5g; sugars 4g; protein 11g;
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Also great with
Whole Grain Gluten Free Original