Worth a trip

Smoked Salmon Breakfast Salad with Crispbread

Name: 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

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions