Smoked Salmon and Quail Egg Salad

Smoked Salmon and Quail Egg Salad


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Quail eggs are delicious and usually easily available in Asian markets. This salad also adds smoked salmon. Serve with brown bread.

Zoë Harpham

Serves: 4 

  • 12 quail eggs
  • 100g watercress leaves
  • 1 small oak leaf lettuce, separated into leaves
  • 1/4 telegraph cucumber, halved lengthways and thinly sliced
  • 125g smoked salmon, sliced
  • 2 teaspoons lime juice
  • 2 tablespoons bottled capers, rinsed and roughly chopped
  • 2 tablespoons 97% fat-free mayonnaise
  • 1 tablespoon low-fat natural yoghurt

Preparation:20min  ›  Cook:5min  ›  Extra time:5min  ›  Ready in:30min 

  1. Put the eggs into a saucepan of cold water. Bring to the boil and cook for 3 minutes. Lift out of the pan using a slotted spoon and plunge into cold water to cool. Peel off the shells and cut each egg in half.
  2. To make the dressing, put the capers in a small bowl and mix with the mayonnaise and yogurt.
  3. Arrange the watercress, lettuce leaves and sliced cucumber on a serving plate or in a large shallow salad bowl. Scatter over the eggs, then drizzle with the dressing.
  4. Sprinkle the smoked salmon with the lime juice, grind over a little black pepper, then scatter the salmon over the salad.

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