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Bon Appétit

Smoked Salmon Breakfast Salad with Crispbread

By Alison Roman

5.0

(2)

Image may contain Plant Food Seasoning and Produce
Photo by Peden & Munk

Everything good about a lox and bagel sandwich (minus the bagel).

Recipe information

  • Yield

    4 servings

Ingredients

2 baby beets or radishes, thinly sliced
8 thin slices red onion (optional)
6 cups mesclun
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped capers
Kosher salt, freshly ground pepper
0 freshly ground pepper
3 ounces smoked salmon or gravlax
3/4 cup Neufchâtel or cream cheese
4 Wasa crispbread or toasted pumpernickel slices
1 lemon, cut into wedges

Preparation

  1. Toss beets, onion (if using), mesclun, lemon juice, oil, and capers in a large bowl; season with salt and pepper. Add salmon and gently toss to combine. Mound salad alongside crispbread spread with Neufchâtel and serve with lemon wedges for squeezing over.

TagsSaladSmoked SalmonSalmonFishSeafoodLeafy GreensVegetableCream CheeseCheeseDairyBeetRoot VegetableRadishMainBreakfastBrunchLunchNut FreeEasyQuickNo-CookBon Appétit

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