A delicious dairy-free version of the classic lox & schmear, featuring gravlax on paleo bread with dill labneh and pickled onions. This recipe offers a great substitute for cream cheese while maintaining flavor.
1: To pickle onions, add them to a small bowl and pour over vinegar until fully submerged. Allow onions to pickle for at least 30 minutes, but ideally one hour.
2: To cook eggs, bring a medium-sized pot of water to a boil. Add eggs and cook uncovered to desired yolk consistency: 7 minutes for runny, 8 for jammy, and 9 for well done.
3: Spread labneh or cream cheese on toast.
4: Top the toast with gravlax, cooked egg, pickled onion, fresh dill, capers, and flaky sea salt.
