Go Back

Egg, smoked salmon and rocket salad

If you’d like to make a lovely brunch or easy lunch for someone special do  try out this super easy boiled egg, smoked salmon and rocket salad! You can cook the egg ahead (even the day before), then putting the salad together will only take just 5 minutes. It’s also ideal for parties and picnics.    
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 eggs
  • 4 large handfuls of wild fennel leaves
  • ½ cup of mixed olives
  • 4 slices of smoked salmon
  • 6 radishes
  • 2 Tbsp olive oil
  • Half a lemon juiced

Method
 

  1. Put the eggs in a pan of cold water and bring it to the boil over medium heat. Turn off the heat, cover with a lid and rest for six minutes. Drain the water and rinse the eggs with cold water, then keep them in a pan of cold water for 10 minutes or so.
  2. When you’re ready to serve salad, peel the eggs and cut them each into 4 wedges.
  3. Scatter one handful of rocket leaves onto each plate, then shred the smoked salmon into small strips and arrange these on top of the salad leaves.
  4. Slice the radishes and scatter this on top, together with the olives.
  5. Finally, arrange the eggs around the salmon, then drizzle with olive oil and the lemon juice. Season with plenty of freshly ground pepper and serve.