Name: Smoked salmon and egg salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 eggs; 300g green asparagus tips; 200g fresh or frozen broad beans (shelled); 50g watercress; 100g smoked salmon; 1 tsp olive oil; zest and juice of 1 lemon; Parmesan cheese (optional)

Smoked salmon and egg salad

16 Jun 2015

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

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

4 eggs
300g green asparagus tips
200g fresh or frozen broad beans (shelled)
50g watercress
100g smoked salmon
1 tsp olive oil
zest and juice of 1 lemon
Parmesan cheese (optional)

Instructions

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.