Photo by Peden & Munk
Everything good about a lox and bagel sandwich (minus the bagel).
Recipe information
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, freshly ground pepper
0 freshly ground pepper
3 ounces smoked salmon or gravlax
3/4 cup Neufchâtel or cream cheese
4 Wasa crispbread or toasted pumpernickel slices
1 lemon, cut into wedges
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.
Recipe notes
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