Smoked Salmon Breakfast Salad With Crispbread
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
41
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 cups
Mesclun2 tbsps
Lemon Juice (fresh)2 tbsps
Olive Oil1 tbsp
Capers (chopped)90 g
Smoked SalmonDirections:
1
Toss beets, onion (if using), mesclun, lemon juice, oil, and capers in a large bowl; season with salt and pepper
2
Add salmon and gently toss to combine
3
Mound salad alongside crispbread spread with Neufchâtel and serve with lemon wedges for squeezing over
4
Toss beets, onion (if using), mesclun, lemon juice, oil, and capers in a large bowl; season with salt and pepper
5
Add salmon and gently toss to combine
6
Mound salad alongside crispbread spread with Neufchâtel and serve with lemon wedges for squeezing over