In a bowl mix the cream cheese with the lemon zest, a couple drops of the lemon juice, salt and pepper to taste. Whisk until incorporated and reserve.
Peel the beet, and with a mandoline slicer, slice the beets super fine.
To assemble, spread the cream cheese mix on one of the bread slices, top with the salmon, add the beet slices folded in half and top it off with the micro greens.
Ingredients
2 ea. Heritage Ovens® Pullman-style sliced white
3 oz. World Dock® Cold Smoked Salmon
2 tbsp. Nature's Best Dairy® Cream Cheese
1 oz. Peak Fresh Produce® beets, peeled, thinly sliced
1/2 ea. Peak Fresh Produce® Lemon(s), zested and juiced
