Hot smoked salmon and wa­ter­cress salad with lemon ca­per dress­ing

Women's Fitness (UK) - - Your Edit -

Serves 1 x 700ml jar

5–6 baby pota­toes, halved 2 eggs 1tbsp capers, chopped Few dill sprigs Grated zest and juice of ½ lemon 1tbsp olive oil ½tsp each salt and freshly Ground black pep­per ½tsp Di­jon mus­tard 1 hot smoked salmon fil­let, Bro­ken into large flakes ½ bunch of wa­ter­cress

1 Cook the pota­toes in a pan of boil­ing wa­ter for 10–12 min­utes – if a knife goes in cleanly with no re­sis­tance, they are done. Re­move with a slot­ted spoon and gen­tly lower the eggs into the wa­ter and set a timer for 6 min­utes. As soon as the eggs are done, run them un­der cold wa­ter so they are eas­ier to peel. Peel them both and set aside.

2 To make the dress­ing, put the capers, dill, lemon zest and juice, olive oil, salt and pep­per and mus­tard into a small jar, pop the lid on and shake well.

3 Start fill­ing your jar with the hot smoked salmon, then add the soft-boiled eggs and pota­toes. Driz­zle in half the dress­ing, then add the wa­ter­cress and the re­main­ing dress­ing. If you want to heat it up, re­move the wa­ter­cress gen­tly and set aside while the jar is warm­ing. Put it back in and serve.

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