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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. In the meantime blanch the asparagus and beans in boiling water for 2-3 minutes, then rinse under cold water.
  3. Squeeze the broad beans out of their pods.
  4. Peel the eggs, cut them into quarters.
  5. Cut the smoked salmon into thin strips.
  6. Mix the oil with the lemon juice & zest, then season with salt and pepper.
  7. Scatter the watercress into a serving dish, add the asparagus, beans, salmon and egg.
  8. Scatter some Parmesan shavings on top if you like.
  9. Drizzle with the dressing, and toss before serving.