Hot-smoked salmon & egg salad
This fresh and vibrant salad is packed full of healthy ingredients
Ingredients
- 4 eggs
- 2 x 110g bags spinach, watercress & rocket, or baby spinach, washed
- 12 cherry tomatoes, quartered
- ½ cucumber, cubed
- 1 ripe avocado, sliced
- 4 spring onions
- 250g hot-smoked salmon fillets
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp capers, roughly chopped
Method
-
First, hard-boil the eggs. Put them into
boiling water and simmer for 7 mins, if
you like a slightly runny yolk, or 8 mins
for a set yolk. Allow to cool, then peel
and quarter.
-
Divide the greens equally between
plates with the tomatoes, cucumber,
avocado and spring onions. Place an egg
on top of each salad and flake over some
of the hot-smoked salmon.
-
For the vinaigrette, whisk the ingredients
together, adding some freshly ground
black pepper, then mix in 1 tbsp water
and spoon a little over each dish. Serve
with warm soda bread or wholegrain
rolls for a delicious lunch or supper.
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