Hot-smoked salmon & egg salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to 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
For the vinaigrette
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp capers, roughly chopped
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.
