Hot-smoked salmon & egg salad

Name: Hot-smoked salmon & egg salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 eggs; 2 x 110g bags spinach, watercress & rocket, or baby spinach, washed; 12 cherry tomatoes, quartered; 1 cucumber, cubed; 1 ripe avocado, sliced; 4 spring onions; 250 grams hot-smoked salmon fillets; 3 Tbsps olive oil; 1 Tbsp lemon juice; 1 teaspoon Dijon mustard; 1 Tbsp capers, roughly chopped

Hot-smoked salmon & egg salad might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 329 calories, 19g of protein, and 25g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up lemon juice, baby spinach, olive oil, and a few other things to make it today.

Instructions

First, hard-boil the eggs.

Ingredients you will need

Egg

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.

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Water

Egg Yolk

Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions.

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Spring Onions

Cucumber

Tomato

Avocado

Greens

Place an egg on top of each salad and flake over some of the hot-smoked salmon.

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Smoked Salmon

Egg

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.

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Ground Black Pepper

Vinaigrette

Water

Equipment you will use

Whisk

Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.

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Bread

Roll

Pop

Equipment

Whisk

Ingredients

Servings:

eggs 2

x 110g bags spinach, watercress & rocket, or baby spinach, washed 12

cherry tomatoes, quartered 1

cucumber, cubed 1

ripe avocado, sliced 4

spring onions 250grams

hot-smoked salmon fillets 3Tbsps

olive oil 1Tbsp

lemon juice 1teaspoon

Dijon mustard 1Tbsp

capers, roughly chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.