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
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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.
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Put the prepared lettuce, cucumber, tomatoes, radishes, onion and HALF the dill in a serving bowl.
Toss with TWO-THIRDS of the dressing.
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Distribute the pieces of smoked salmon and egg evenly across the top of the salad then scatter over the olives and capers.
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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.