Made with

Foppen-Hot-Smoked-Salmon-front

Hot smoked salmon - Traditional -

FOPPEN-by-StR-1499
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  • 4 large soft-boiled eggs
  • 5 oz. mixed baby greens, butter, lettuce, mesclun, or baby romain
  • 3.5 oz. hot smoked salmon
  • Salt and pepper to taste
  • 1 lemon

 

Creamy caper chive salad dressing

  • 2.5 Tbsp Dijon Mustard
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Red Wine Vinegar
  • 1 oz Shallot
  • 2 Tbsp Capers
  • 2 Tbsp minced Chives
  • ¼ tsp Sea Salt
  • 1/2 cup Olive Oil
  1. Make the creamy caper chive dressing.
  2. In a large salad mixing bowl, add baby greens and hot smoked salmon. If the salmon pieces are too large, use your hand to gently tear them apart.
  3. Cut the eggs in half and add them to the salad. Drizzle with salad dressing and season with salt and pepper to taste.
  4. Serve with asparagus slices on top and with lemon wedges on the side. 

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