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Salmon Caesar salad with poached eggs
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2 salmon fillets (about 260g)
1 half ciabatta, torn into bitesized pieces
1 tsp olive oil
1 Romaine lettuce heart, roughly torn
1 cucumber, thinly sliced
4 British Blacktail Medium Free Range Eggs
1 tsp vinegar, either cider, malt or wine
4 tbsp Caesar dressing
2 salad onions, thinly sliced
2 tbsp finely grated Parmigiano Reggiano
1. Preheat the oven to 200°C, gas mark 6. Put the salmon fillets on a nonstick baking sheet and bake for 5 minutes. Toss the bread with the oil and scatter round the salmon; return to the oven for a further 8 minutes until the salmon is cooked through and the bread is crunchy and golden.
2. Meanwhile, divide the lettuce and cucumber between four shallow bowls, or large plates.
3. To poach the eggs, crack the first one into a small bowl. Add the vinegar to a small saucepan of water and bring to a gentle simmer with just a few bubbles rising to the surface. Use a spoon to swirl the water, then gently slip the egg into the centre. Cook for 3-4 minutes until the white is set, then lift out with a slotted spoon and drain. Repeat to make 4 poached eggs.
4. Flake the fish into large pieces and put on top of the salad with the croutons, then drizzle over the dressing. Top each with a poached egg and finish with a sprinkle of salad onions and Parmigiano Reggiano, and a good grind of black pepper.
Typical values per serving:
This recipe was first published in April 2020.