Name: Hot-smoked salmon & egg salad
Prep time: 10 min
Cook time: 8 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Hot-smoked salmon & egg salad

Hot-smoked salmon & egg salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 4.3 out of 5.4 ratingsRate

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This fresh and vibrant salad is packed full of healthy ingredients

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Ingredients

Nutrition

Units:

MetricUS

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

For the vinaigrette

3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp capers

roughly chopped

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Nutrition: per serving

kcal354
fat27g
saturates5g
carbs4g
sugars3g
fibre3g
protein25g
salt2.33g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, September 2009

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A star rating of 4.3 out of 5.4 ratings

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