Hot-smoked salmon & egg salad

Hot-smoked salmon & egg salad

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 8 mins


Serves 4
This fresh and vibrant salad is packed full of healthy ingredients

Nutrition and extra info


  • kcal354
  • fat27g
  • saturates5g
  • carbs4g
  • sugars3g
  • fibre3g
  • protein25g
  • salt2.33g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 x 110g bags spinach, watercress & rocket, or baby spinach, washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 12 cherry tomatoes, quartered
  • ½ cucumber, cubed
  • 1 ripe avocado, sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 4 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 250g hot-smoked salmon fillets

For the vinaigrette

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp capers, roughly chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Apr, 2019
We love this recipe, we have it at least once a month. The dressing makes it and because it is construct on plate, I can modify it easily for my little ones. Apart from boiling the eggs it is no cook so if I remember to cook them earlier it is a super quick meal after school/work, and even if I forget, it is still under 15 mins.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?