Hot-smoked salmon and egg salad

Name: Hot-smoked salmon and egg salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 1
Cuisine: Modern Australian
Ingredients: 80 gram pumpkin, chopped coarsely; olive-oil cooking spray; 1 egg (59g); 30 gram mesclun; 1/4 small red onion (25g), sliced thinly; 1 baby beetroot (beet) (25g), peeled, sliced thinly; 1 tablespoon lemon juice; 50 gram hot smoked salmon, flaked; 2 teaspoon pepitas

Looking for a light yet satisfying lunch? This fresh and tasty hot-smoked salmon and egg salad is healthy, filling and makes a great portable lunch option.

Sep 24, 2018 4:12am

Serves 1
5 mins preparation
30 mins cooking

Ingredients

Hot-smoked salmon and egg salad

80 gram pumpkin, chopped coarsely
olive-oil cooking spray
1 egg (59g)
30 gram mesclun
1/4 small red onion (25g), sliced thinly
1 baby beetroot (beet) (25g), peeled, sliced thinly
1 tablespoon lemon juice
50 gram hot smoked salmon, flaked
2 teaspoon pepitas

Method

Hot-smoked salmon and egg salad

1
Preheat oven to 220°C.
2
Place pumpkin on a baking-paper-lined tray; spray pumpkin with oil. Bake for 25 minutes or until golden and tender. Cool slightly.
3
Meanwhile, place egg in a small saucepan of cold water; bring to the boil, boil for 2 minutes. Remove egg from the water with a slotted spoon; when cool enough to handle, shell egg. Cut egg in half.
4
Combine mesclun, onion, beetroot and juice in a small bowl. Serve salad topped with pumpkin, salmon and egg; sprinkle with pepitas, season to taste.

Notes

This recipe makes a great portable lunch; to keep the salad crisp, toss the lemon juice through the salad at lunch time. You could serve the salad with a poached egg, if you like. Use a mandoline or V-slicer to slice the beetroot very thinly.