Kiln smoked salmon salad
Whether a light spring supper or a picnic lunch, this salad is fresh and easy to prepare, and the combination of mild, smoky salmon and rich hen’s egg hits the spot every time.
Created by Cru Events
What you’ll need
200g kiln smoked salmon
8 jersey royal potatoes (boiled and chilled)
Small bag of organic watercress
4 hens eggs (soft boiled)
Juice of 2 lemons
100ml of extra virgin olive oil
For the aioli:
4 egg yolks
120ml olive oil
120ml extra virgin rapeseed oil
1tsp Dijon mustard
2tsp tarragon vinegar
3 garlic cloves
1 tsp cracked black pepper
½ tsp sea salt
Juice of 1 lemon
Small bunch of chives
Let’s get cooking
Place the egg yolks, garlic cloves and Dijon mustard into a food processor.
In a large jug, mix the olive oil and rapeseed oil together then whisk and then slowly add to the food processor until all of the oil is used.
Add ½ the lemon juice, tarragon, vinegar and chives to the aioli and blend.
Add the black pepper and sea salt to taste.
Using a spoon, spread the sauce as a thin layer onto the serving dish ready for the salad later.
To build the salad, put the washed watercress, cooked potatoes cut into bite-sized pieces, flaked smoked salmon and thinly sliced radishes into a salad bowl.
Season and drizzle with olive oil and a squeeze of lemon, then lightly toss to dress the leaves.
Arrange the salad on top of the aioli on the serving dishes, then quarter the hens eggs and place on top of the salad.
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