Smoked Salmon Salad
Sustainably sourced smoked salmon on mixed greens with anchovy and caper dressing.
Ingredients
- 12 Slices Smoked Salmon
- 1/2 Red Onion Sliced thin
- 4 Large Eggs
- 1 Package Mixed Greens 5oz/142g
- 1/4 Cup Capers Crushed, plus a few for topping
- 6 Canned Anchovy Fillets Minced
- 1/2 Cup Mayonnaise
- 1 Lemon Juiced
- 1/4 Cup Water
- 2 Cloves Garlic Minced
- Salt and Pepper To taste
Instructions
For the Eggs
- In a pot cover the eggs with warm water and bring to a boil. Reduce the heat until the water reaches a simmer. Cook for 6 minutes before transferring to an ice bath. Let sit for 10 minutes before peeling and slicing in half lengthwise.
For the Dressing
- In a glass bowl, whisk to combine the anchovy, capers, garlic, mayonnaise, lemon juice, water, salt and pepper.
For the Salad
- In a bowl add mixed greens. Arrange red onion slices, smoked salmon slices, reserved capers and eggs on top. Drizzle with dressing and serve immediately.
