Tenderstem broccoli with egg and smoked salmon
This tenderstem broccoli with egg and smoked salmon with mustard and honey dressing is the perfect starter in a festive menu, for example at Easter or at special occasions. Serve it with sourdough toast or garlic bread.
Ingredients
Method
- Put the eggs in a pan of cold water and bring to the boil. As soon as it’s boiling, turn off the heat, cover the pan with a lid and rest for seven minutes. Drain the water and rinse the eggs with cold water, then keep them in a pan of cold water for 10 minutes.
- Put the broccoli in a steamer over boiling water and steam for about 7 minutes until tender. Rinse the under cold water.
- Meanwhile whisk together the dressing, taste and adjust it to your liking.
- When you’re ready to serve salad, remove the eggshells and cut each in half or into 4 wedges.
- Scatter a handful of rocket leaves onto a big platter, then arrange the broccoli pieces on top.
- Tear the smoked salmon into small strips and scatter these on top of the salad.
- Finally, arrange the eggs around the salmon & broccoli, then drizzle with the mustard & honey dressing. Season with plenty of ground pepper and serve.