This elevated play on a classic Jewish deli breakfast is an homage to the intuitive and adaptive nature of a Pisces.
serves 2 | takes 20 minutes
This recipe is a special one because I, Becca, am a Pisces through and through. On mornings when I’m not getting nostalgic about every date I’ve ever been on with Allie, I’m in the kitchen making this brunch salad. It’s an artistic and delicate dish that really speaks to the nature of a Pisces.
This brunch salad is everything you love in a lox and bagel sandwich, minus the bagel. The soft, lemony cream cheese dressing is packed with fresh herbs and gently balances the smoked salmon and hearty crispy potatoes. It’s simple and easy to make, and even better when you let your creativity run wild with it.
Have a leftover latke? Use that in place of the potatoes. Got in-season kale on hand? Great, sub that in! You can also add cucumbers and sliced tomatoes to the salad, or a teaspoon of capers to the dressing. Garnish with a sprinkle of everything seasoning or some crumbled goat cheese, if that’s your thing. The opportunities are endless.
You can see how we made this recipe here!
And of course, if you do make this brunch salad, don’t forget to tag us on Instagram! Looking through the photos and videos of recipes you all have made is our favorite.
Pisces Smoked Salmon Brunch Salad
Equipment
- Air Fryer
Ingredients
For the Salad:
- 4-6 oz smoked salmon
- 2 cups Arugula
- 1 medium Gold Potato
- 1/2 cup Red Onion
- 2 Eggs Cooked over easy, ideally pasture raised
For the Dressing:
- 1 tbsp Tub Cream Cheese softened
- 2 tsp Fresh Dill
- 1 tsp Cracked Pepper
- 1/2 tbsp Lemon Juice
Instructions
- Preheat an air fryer to 400°F. Dice potato into breakfast hash-sized bites, toss in a bowl with a drizzle of olive oil, salt and pepper, and air fry until golden and crispy, about 12-15 minutes (shaking half way through.)
- Meanwhile, make the dressing: In a food processor or mason jar with lid, add cream cheese, dill, lemon juice and pepper. Pulse or shake vigorously, then add olive oil and pulse or shake again until well combined.
- In a large mixing bowl, toss arugula, chives, red onion and cooked potatoes to combine. Drizzle half of the dressing over the salad and toss again. Plate and top with the smoked salmon and an egg, then drizzle remainder of dressing to taste.
- Buon appetito!
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