Strawberry cheesecakes
Spend more time entertaining and less time in the kitchen with this speedy, low-fat recipe – ideal if you want a lighter option at the end of your dinner party
Hot-smoked salmon & egg salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 eggs
- 2 x 110g bags spinachwatercress & rocket, or baby spinach, washed
- 12 cherry tomatoesquartered
- ½ cucumbercubed
- 1 ripe avocadosliced
- 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 capersroughly chopped
Nutrition: per serving
- kcal354
- fat27g
- saturates5g
- carbs4g
- sugars3g
- fibre3g
- protein25g
- salt2.33g
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.
