Woodland egg and smoked salmon salad
Just-set eggs are delicious in this green salad, with delicate smoked salmon and parmesan.
Serves: 4
Preparation time: 15 minutes
Cooking time: 7 minutes
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You will need
- 4 medium British free range Woodland eggs by Sainsbury's
- 2 x 250g bunches of British asparagus
- 200g frozen British broad beans by Sainsbury's
- 75g British watercress
- 120g pack basics responsibly sourced Scottish smoked salmon trimmings
- 20g Sainsbury's Italian Parmigiano reggiano, finely shaved
- ½ tablespoon olive oil by Sainsbury's
- 1 lemon, zest and juice
- ½ x 270g pack stonebaked ciabatta by Sainsbury's, warmed through
Recipe Information
Step by step guide to making Woodland egg and smoked salmon salad
- Put the eggs in a pan of boiling water and cook for 7 minutes, for a just-set yolk. Drain, and run under cold water to cool. Peel and cut into quarters.
- Meanwhile, in another pan of boiling water, cook the asparagus for 2-3 minutes, adding in the broad beans for the last 30 seconds. Drain and skin the broad beans.
- On a serving platter, toss the asparagus and broad beans with the watercress and salmon. Top with the eggs and scatter over the parmesan.
- Whisk together the oil and lemon zest and juice, season with black pepper and drizzle over. Serve with the warm ciabatta.
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Nutritional information for Woodland egg and smoked salmon salad
Nutritional information for Woodland egg and smoked salmon salad
Nutrition type | per serving |
---|---|
Calories | 371 kcal |
Total Fat | 18.9g |
Saturated Fat | 4.7g |
Salt | 1.73g |
Sugar | 4.2g |
This recipe is:
- No nut products