Last Updated on February 11, 2021
I don’t normally set resolutions, but this year I made it my goal to focus on eating better and getting more exercise in every day. I’ve significantly cut down on sugar and increased my protein, fibre and water intake which helps me to get through the day without any major binging on naughty snacks. I’ve been really focusing on healthy, nutritious meals and snacks for not only myself but for my family too.
Working towards my goal has significantly improved the way I feel these days and without having to deprive myself of anything.
And you know, I’ve recently started snacking on some brand NEW gluten-free options from Breton, so it’s been even easier to eat healthy without feeling deprived. The tender-crisp texture and delicious taste of the original Breton crackers can now be found in Breton Bean crackers and Breton Popped! Beans cracker chips.
Both the Breton Bean crackers and Breton Popped! Beans cracker chips include beans as the #1 ingredient and are certified gluten-free by the Canadian Celiac Association.
The Breton Bean crackers are a great choice for snacking as well as entertaining. They are available in White Bean with Salt & Pepper and Black Bean with Onion & Garlic flavours. You will not believe that these crackers are not only gluten-free but also made with beans. Honestly, they taste every bit as good as the original Breton crackers, and that is saying a lot!
In just one serving they also deliver 3g of fibre and 2g of protein per serving.
Breton Popped! Beans Sea Salt & Pepper and Breton Popped! Beans Sweet Chili Cheddar are both great options for a healthy snack providing 2g of fibre and 2g of protein per serving. I love that they are made with a blend of chickpeas and red beans since I honestly have a hard time getting beans into my diet as they aren’t generally something I really enjoy eating.
The best part about these cracker chips? They are so full of flavour that I forget they aren’t naughty!
One thing I really struggle with is coming up with options for parties with friends and families that cater to my friends that go gluten-free or have celiac disease. These great new Breton Bean crackers have really improved my outlook on entertaining guests so I came up with this incredibly easy appetizer that really complements the Breton White Bean with Salt & Pepper crackers.
I was inspired to put together the incredible delicacy that is Gravlax with sour cream and the Breton Bean crackers in the White Bean with Salt & Pepper variety. I opted for sour cream over crème fraiche but did go with premium sour cream (18% MF) to get the rich flavour of crème fraiche with only half the guilt.
Gravlax is quite similar to the traditional lox you may know and love, but with a Scandinavian twist as the salmon is sugar and salt cured with plenty of dill, which gives it a distinct flavour. You can buy Gravlax but once you see how easy it is to make yourself, you will forget all thought of that. Homemade is just better after all. Of course, while this appetizer will seem like a treat and a delicacy, it is also packed with healthy benefits, and not just from the great tasting Breton Bean crackers. Salmon is likely one of the healthiest foods available thanks to it being an abundant source of omega-3 fatty acids and a variety of vitamins and minerals! So just think of this one as health food.
Gluten-Free Homemade Gravlax Appetizer
1 lb Salmon Fillet*
1/2 Cup Sea Salt
1/2 Cup Sugar
Breton White Bean with Salt & Pepper Crackers
Sour Cream (18% MF)
*When purchasing your salmon it is important to only buy fresh (wild) caught salmon and never previously frozen.
2-3 days before serving appetizer, prepare your homemade Gravlax.
Check the salmon for pin bones down the centre of the fillet.
Rinse the salmon and pat it dry with a paper towel.
Combine Salt and Sugar.
Place salmon on a piece of plastic wrap then cover with the salt and sugar mixture.
Cover both pieces with sprigs of dill. Go wild, you really can’t have too much!
Pour any remaining salt and sugar mixture over the dill just for good measure then sandwich the pieces on top of each other. Dill facing dill.
Wrap the salmon as tightly as you possibly can with the plastic wrap then place it in a baking dish or container that will hold the juices that will leak from the salmon as it cures.
Weigh down the salmon by placing something heavy on top of the fillets as this will help the process along.
Refrigerate and allow to cure for 48 to 72 hours, flipping it every 12 hours.
Once the salmon is cured, scrape off any remaining brine.
Slice thinly against the grain and set aside.
Just before serving, top each Breton White Bean with Salt & Pepper Crackers with a dollop of sour cream.
Top sour cream with a piece of gravlax rolled up and sprinkle each with torn pieces of dill.
- 1 lb Salmon
- 1/2 Cup Sea Salt
- 1/2 Cup Sugar
- Breton White Bean with Salt & Pepper Crackers
- Sour Cream, 18% MF
- 2-3 days before serving appetizer, prepare your homemade Gravlax.
- Check the salmon for pin bones down the centre of the fillet.
- Rinse the salmon and pat it dry with a paper towel.
- Combine Salt and Sugar.
- Place salmon on a piece of plastic wrap then cover with the salt and sugar mixture.
- Cover both pieces with sprigs of dill. Go wild, you really can't have too much!
- Wrap the salmon as tightly as you possibly can with the plastic wrap then place it in a baking dish or container that will hold the juices that will leak from the salmon as it cures.
- Weigh down the salmon by placing something heavy on top of the fillets as this will help the process along.
- Refrigerate and allow to cure for 48 to 72 hours, flipping it every 12 hours.
- Once the salmon is cured, scrape off any remaining brine.
- Slice thinly against the grain and set aside.
- Just before serving, top each Breton White Bean with Salt & Pepper Crackers with a dollop of Sour Cream.
- Top Sour Cream with a piece of gravlax rolled up and sprinkle each with torn pieces of dill.
- Serve immediately.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
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Disclosure: Although this post has been generously sponsored by Dare Foods Limited, the opinions and language are my own, and in no way do they reflect Dare Foods Limited.