Smoked Salmon & Egg Salad
Smoked Salmon & Egg Salad is delicious, nutritious, and so quick and easy to put together. Protein-rich smoked salmon and boiled egg sit on a salad of lettuce, cucumber, tomato, red onion and radish dressed with a simple vinaigrette. Adding lots of punchy flavour are dill, olives, and capers.
Perfect as a light, low carb meal for spring and summer, or with new potatoes or grains tossed in.
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As I write this post, Spring is officially coming with the clocks going forward this weekend. But we’ve already had some wonderful sunny days that have had me craving simple, refreshing salads: on the light side, so minimal carbs, but with plenty of protein to keep me satisfied. And, of course, they must be really tasty.
My current favourite is healthy, flavoursome Smoked Salmon & Egg Salad. So quick to put together but feeling like a treat, I know I’ll be making this again and again over the coming months.
SMOKED SALMON & EGG SALAD
Besides containing two great sources of protein in the form of smoked salmon and boiled egg (read about more health benefits of smoked salmon here), this delightful salad will also provide you with at least two and a half portions of vegetables. That’s if you eat the whole lot, as I have, as a main course. But it’s still pretty decent nutrition if want it to serve two people as a smaller meal.
The recipe card I’ve included at the end provides simple instructions and suggested ingredient amounts. But feel free to change things up according to your own taste. I love the richness smoked salmon brings, but you could swap in cooked salmon fillets or hot smoked salmon. If you don’t like salmon at all, then you could even replace it with good quality tinned or jarred tuna.
Besides the smoked salmon and egg, the other ingredients you’ll need are:
- lettuce or other salad greens
- cucumber
- tomatoes
- radishes
- red onion
- fresh dill
- black olives
- capers
For the simple vinaigrette dressing you’ll need extra virgin olive oil, red or white wine vinegar, salt and pepper.
I like a sweetish edge so add a pinch of sugar too. To make it, put all the dressing ingredients in a small bowl or lidded jar, then whisk or shake to combine.
HOW TO MAKE SMOKED SALMON & EGG SALAD
While you could just throw everything in a bowl and toss with the dressing, I think it’s worthwhile taking a couple of minutes to make the salad look as attractive as possible. After all, apart from boiling the egg, there’s not an awful lot else to do! By the way, I haven’t included here instructions for hard boiling the egg as everyone has their favoured method. But, for those interested, I’ve included how I do it in the notes to the recipe card.
Start by putting the prepared lettuce, cucumber, tomatoes, radishes, red onion, and HALF the dill in a serving bowl. Pour in roughly two-thirds of the vinaigrette and toss to give everything a light coating. Now place slices of smoked salmon and quarters or eighths of egg over the top so they’re evenly distributed. Follow this by scattering over the black olives and capers. Finally, drizzle on the remaining dressing, scatter over the rest of the dill, and serve.
NUTRITIOUS, DELICIOUS, QUICK & EASY
I hope you’ll agree that Smoked Salmon & Egg Salad is a lovely combination of flavours and textures. And for very little time or effort you’re getting something healthy and nutritious that really does feel like a treat.
For a satisfying, low carb meal I eat it just as it is. If you want to up the protein, add another egg or more salmon. But if you fancy some carbs then you could serve the salad with a chunky slice of good bread. Or perhaps toss in some cold boiled potatoes or maybe cooked grains like brown rice or bulgur wheat.
If you’ve made this recipe, I’d love to know what you thought. Do leave a comment and rating.
Smoked Salmon & Egg Salad
Delicious, nutritious, and so quick and easy to put together.
Protein-rich smoked salmon and boiled egg sit on a salad of lettuce, cucumber, tomato, red onion and radish dressed with a simple vinaigrette. Adding lots of punchy flavour are dill, olives, and capers.
Perfect as a light, low carb meal for spring and summer, or with new potatoes or grains tossed in.
Ingredients
- 50 g lettuce or other salad greens (torn into bite sized pieces)
- 50 g cucumber (halved lengthways and sliced)
- 50 g tomatoes (cut into wedges)
- 50 g radishes (thinly sliced)
- ½ small - medium red onion (thinly sliced)
- 1 rounded tbsp dill (roughly chopped)
- 50 - 80 grams smoked salmon slices
- 1 hard-boiled egg (see Recipe Notes) cut into quarters or eighths
- 6 black olives (halved)
- 1 - 2 tsp capers (drained)
For the dressing
- 1 tbsp extra virgin olive oil
- 1 - 2 tsp red or white wine vinegar
- salt and black pepper (to taste)
- 1 pinch sugar (optional)
Instructions
-
Put all the dressing ingredients in a small bowl or lidded jar and whisk or shake to combine. Taste and add more seasoning if needed. Tip: start with 1 tsp of the vinegar and add more if needed.
-
Put the prepared lettuce, cucumber, tomatoes, radishes, onion and HALF the dill in a serving bowl.
Toss with TWO-THIRDS of the dressing.
-
Distribute the pieces of smoked salmon and egg evenly across the top of the salad then scatter over the olives and capers.
-
Drizzle on the remaining dressing, scatter over the rest of the dill, and serve.
Recipe Notes
I haven't included in the recipe how to hard boil the egg as most people will already have a favourite method. But here's how I do it:
Put in a small pan well covered with cold water. Bring up to the boil, then turn down to a simmer for 8 - 10 minutes. Tip out the hot water, refill with cold, tip that out, then leave to sit in more cold water until completely cold. Roll on a work surface until covered in small cracks, then peel.
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