Smoked salmon and egg salad
If you’re after an easy, healthy and protein-rich salad, try this recipe! This smoked salmon and egg salad is supplemented with blanched asparagus and broad beans, making it a filling yet light meal. It’s ready in just 10 minutes – you can have it lukewarm or cold, so it’s perfect for picnics and lunchboxes too.
Ingredients
Method
- Put the eggs are in a saucepan, cover with cold water. Bring to boil, then put the lid on and turn off the heat. Let it stand for 6 minutes, then rinse with cold water and drain.
- In the meantime blanch the asparagus and beans in boiling water for 2-3 minutes, then rinse under cold water.
- Squeeze the broad beans out of their pods.
- Peel the eggs, cut them into quarters.
- Cut the smoked salmon into thin strips.
- Mix the oil with the lemon juice & zest, then season with salt and pepper.
- Scatter the watercress into a serving dish, add the asparagus, beans, salmon and egg.
- Scatter some Parmesan shavings on top if you like.
- Drizzle with the dressing, and toss before serving.