Smoked Salmon Breakfast Salad With Crispbread
Everything good about a lox and bagel sandwich (minus the bagel).
4.6
(10)
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 and freshly ground black pepper
3
ounces smoked salmon or gravlax
¾
cup Neufchâtel or cream cheese
4
Wasa crispbread or toasted pumpernickel slices
1
lemon, cut into wedges
Preparation
Step 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.
Step 2
Mound salad alongside crispbread spread with Neufchâtel and serve with lemon wedges for squeezing over.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 23 Saturated Fat (g) 10 Cholesterol (mg) 55 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 8 Sodium (mg) 410
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Reviews (10)
Back to TopWhy didn’t I think of this! Takes two minutes to toss together but looks and feels like a menu item at a fancy brunch spot. It’s so fresh and bright, a perfectly savory and healthy start to the day.
Heartint
Washington, DC
3/6/2021