Traditional recipes

Smoked Salmon Breakfast Salad with Crispbread

Smoked Salmon Breakfast Salad with Crispbread

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


  • 2 baby beets or radishes, thinly sliced
  • 8 thin slices red onion (optional)
  • 2 tablespoons fresh lemon juice
  • 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

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 290 Fat (g) 23 Saturated Fat (g) 10 Cholesterol (mg) 55 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 8 Sodium (mg) 410Reviews Section

Watch the video: Hot Smoked Salmon Salad