Name: Hot-smoked salmon & egg salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
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

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

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.