Smoked Salmon Breakfast Salad with Crispbread
A fresh and elegant breakfast salad featuring smoked salmon, crisp vegetables, and creamy Neufchâtel cheese served with crispbread. The combination of peppery mesclun, tangy capers, and rich salmon makes for a nutritious and sophisticated morning meal.
4 servings
10 min
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Ingredients
- •2 whole baby beets or radishes
- •8 slices red onion
- •6 cups mesclun
- •2 tablespoons fresh lemon juice
- •2 tablespoons olive oil
- •1 tablespoon chopped capers
- •to taste Kosher salt
- •to taste freshly ground pepper
- •3 ounces smoked salmon or gravlax
- •¾ cup Neufchâtel or cream cheese
- •4 slices Wasa crispbread or pumpernickel
- •1 whole lemon
- •lemon wedges
Cooking Instructions
- 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.
10 min
