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Smoked Salmon Breakfast Salad with Crispbread

5.0

(5)

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

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

Ingredients

4 servings

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

  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.

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Reviews (5)

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  • This is fantastic! A nice twist to lox and cream cheese on bagels. Would definitely make again. Super easy too.

    • russeaime

    • Santa Barbara, CA

    • 2/27/2016

  • Great idea for a breakfast salad. The recipe would be wonderful as is but my husband likes hardboiled eggs with his smoked salmon so it was easy to just place two halves on top for a nice presentation.

    • GERRIE9

    • Kitimat, BC

    • 2/26/2015

  • Looks absolutely fabulous. I just made some gravlax with salmon that my husband caught so this recipie comes at a great time.

    • judith23

    • Saltspring Island, British Columbia, Canada

    • 2/15/2015

  • Wonderful light lunch! Lovely also with sardines instead of salmon...

    • Yoya

    • Mexico City

    • 2/15/2015

  • A great light breakfast, made mine with cold roasted beets, added feta cheese.

    • brandeberrym

    • Columbia Station, OH

    • 2/15/2015

Tags Salad Smoked Salmon Salmon Fish Seafood Leafy Greens Vegetable Cream Cheese Cheese Dairy Beet Root Vegetable Radish Main Breakfast Brunch Lunch Nut Free Easy Quick No-Cook Bon Appétit

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