If you love salmon, you’ll love this combination!
Cruskits are something I’ve only just discovered properly and liked since having gastric sleeve surgery. They’re recommend in the “soft food” stage as the perfect device for your food and because they’re a low calorie aerated cracker alternative they are a healthy choice for anyone!
One of my favourite foods post op was salmon and although I struggled to eat it in the early dates post op as it filled me up quickly, I’ve found ways to still be able to enjoy it! I absolutely loved salmon bagels pre-gastric sleeve. It was my birthday tradition to have one (well a few) for breakfast so having this alternative that is healthier is a great!
Please be mindful of serving size. As this is higher in fat than my other combinations, you may only be able to have 1/2 to 1 of these if you are less than 6 months post op gastric sleeve. For a regular person, this serving size would be considered a healthy snack. At one year post, this is lunch for me.
Smoked Salmon & Ricotta Cruskits
Makes 2 Cruskits
Prep time: 5 minutes
Total time: 5 minutes
- 2 Cruskits (you can use any type of cracker or crisp bread as an alternative)
- 80 grams of smoked salmon slices
- 1/4 cup ricotta
- 6 spinach leaves
- salt and pepper, to season
- drizzle of olive oil, optional
- Take your Cruskits and layer your ricotta evenly between the two, spreading edge to edge.
- Layer slices of smoked salmon and spinach onto the ricotta.
- Season will salt & pepper and drizzle with oil if using.
I love using avocado instead of ricotta for a great creamy substitute that’s high in good fats and sustainable energy.
Capers, a squeeze of lemon and a few sprigs of dill make for a great variation. To me, these garnishes make it taste like a smoked salmon bagel with a lot less carbohydrates and calories!