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