Smoked Salmon Breakfast Salad With Crispbread

Name: Smoked Salmon Breakfast Salad with Crispbread
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

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

By Alison RomanPhotographer Peden + Munk

December 16, 2014

Image may contain Plant Food Dish Meal Seasoning and Produce

Peden + Munk

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

Recipe notes