Serves 4
4 eggs
220g spinach, watercress and rocket, or baby spinach, washed
12 cherry tomatoes, quartered
½ cucumber, cubed
1 ripe avocado, sliced
4 spring onions, finely sliced
250g hot-smoked salmon fillets
FOR THE VINAIGRETTE
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp capers, roughly chopped
Hot-smoked salmon and egg salad
1. 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.
2. Divide the greens equally between 4 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.
3. 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.