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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 eggs
  • 1 large handful of wild rocket leaves
  • 4 slices of smoked salmon
  • 100 gTenderstem broccoli
  • For the dressing:
  • 1 tsp Dijon mustard
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • Ground pepper

Method
 

  1. 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.
  2. Put the broccoli in a steamer over boiling water and steam for about 7 minutes until tender. Rinse the under cold water.
  3. Meanwhile whisk together the dressing, taste and adjust it to your liking.
  4. When you’re ready to serve salad, remove the eggshells and cut each in half or into 4 wedges.
  5. Scatter a handful of rocket leaves onto a big platter, then arrange the broccoli pieces on top.
  6. Tear the smoked salmon into small strips and scatter these on top of the salad.
  7. Finally, arrange the eggs around the salmon & broccoli, then drizzle with the mustard & honey dressing. Season with plenty of ground pepper and serve.