Made with

Foppen-Hot-Smoked-Salmon-front

Hot smoked salmon - Traditional -

Where to buy
FOPPEN-by-StR-1499
FOPPEN-by-StR-1474
FOPPEN-by-StR-1466
  • 4 large soft-boiled eggs
  • 5 oz / 140 g mixed baby greens, butter, lettuce, mesclun, or baby romain
  • 3.5 oz / 100 g 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 / 30 g Shallot
  • 2 tbsp. Capers
  • 2 tbsp. minced Chives
  • ¼ tsp Sea Salt
  • ½ cup / 125 ml 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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