Quail eggs are delicious and usually easily available in Asian markets. This salad also adds smoked salmon. Serve with brown bread.
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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
MAYONNAISE YOGHURT DRESSING
2 tablespoons bottled capers, rinsed and roughly chopped
2 tablespoons 97% fat-free mayonnaise
1 tablespoon low-fat natural yoghurt
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Directions Preparation:20min › Cook:5min › Extra time:5min › Ready in:30min
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.
To make the dressing, put the capers in a small bowl and mix with the mayonnaise and yogurt.
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.
Sprinkle the smoked salmon with the lime juice, grind over a little black pepper, then scatter the salmon over the salad.