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
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Recipe Information

Step by step guide to making Woodland egg and smoked salmon salad

  1. 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.
  2. 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.
  3. On a serving platter, toss the asparagus and broad beans with the watercress and salmon. Top with the eggs and scatter over the parmesan.
  4. 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

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