Hot-smoked salmon and egg salad

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.

  • 5 mins preparation
  • 30 mins cooking
  • Serves 1
  • Print


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


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.


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.

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