Image of Poached Salmon and Egg Salad with Horseradish Caper Dressing

Poached Salmon and Egg Salad with Horseradish Caper Dressing

Created by karen1968

A salad of poached salmon with leaves, tomatoes and hard boiled eggs, with a horseradish and caper dressing.

4 people
Difficulty rating of
Prep time
10 minutes
Cook time
10 mins


  • 4 pieces (or 2 large tins if using tinned) salmon
  • 8 eggs
  • 8 tomatoes (fresh or sundried), sliced
  • several handfuls iceberg lettuce
  • 10 tblspns light mayonnaise
  • 6 tblspns horseradish sauce (or fresh horseradish - half the amount)
  • 6 tblspns capers
  • 2 tblspns whole black peppercorns
  • 1 bay leaf
  • 2 teaspoons lemon juice or white wine vinegar

Recipe Method

Hard boil the eggs for 8-10 minutes, then peel.

Poach the salmon on a low heat, in a pan of water with the bay leaf and peppercorns for around 5 minutes until just cooked through. Once cooked drain thoroughly.

Mix the capers, mayonnaise, lemon juice (or vinegar) and horseradish sauce together.

Plate the salmon with the eggs sliced in two, the sliced tomatoes on a bed of the lettuce, then add the dressing to the salmon.


You can used tinned salmon if you're in a hurry.

Review 5.0 / 5 from (1) review

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Reviews and Comments

  • SteveA 10/03/2013 Review Score: 5
    I loved this Karen, quick, but delicious, thanks :-)

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