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 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
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