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
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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
- 1Preheat oven to 220°C.
- 2Place pumpkin on a baking-paper-lined tray; spray pumpkin with oil. Bake for 25 minutes or until golden and tender. Cool slightly.
- 3Meanwhile, 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.
- 4Combine 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.
