Smoked Salmon Breakfast Salad with Crispbread

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

Directions

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.