Smoked Salmon Breakfast Salad with Crispbread

Ingredients for Smoked Salmon Breakfast Salad with Crispbread

• 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

• 90g smoked salmon or gravlax

• 180ml Neufchâtel or cream cheese

• 4 Wasa crispbread or toasted pumpernickel slices

• 1 lemon, cut into wedges

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.