Hot-smoked Salmon & Egg Salad
In this vibrant and nutritious salad, a harmony of colors and flavors come together to create a satisfying meal. With tender greens, creamy avocado, and flaky hot-smoked salmon, each bite is a refreshing burst of freshness. Topped with a zesty Dijon mustard vinaigrette, this salad is a perfect balance of textures and tastes, making it a delightful option for a light lunch or dinner. Make this dish even more enjoyable by serving it with warm soda bread or wholegrain rolls.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
8M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 354 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.33 milligram of sodium
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