Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • 2 x 110g bags spinach , watercress & rocket, or baby spinach, washed
  • 12 cherry tomatoes , quartered
  • ½ cucumber , cubed
  • 1 ripe avocado , sliced
  • 4 spring onions
  • 250g hot-smoked salmon fillets
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp capers , roughly chopped

Instruction

  • First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
  • Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
  • For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.