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Salmon salad with croutons
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265g pack 2 Duchy Originals From Waitrose Organic Scottish Salmon Fillets
2 Duchy Originals from Waitrose Organic British Free Range Medium Eggs
2 slices Duchy Originals From Waitrose Organic Wholemeal Seeded Bloomer, cut into cubes
2 tbsp extra virgin olive oil
Juice ½ lemon
1 tsp Duchy Originals From Waitrose Organic Scottish Heather Honey
110g Waitrose Organic Babyleaf & Rocket Salad, washed
1. Poach the salmon in boiling water for 7-8 minutes. Meanwhile boil the eggs for 10 minutes, drain and run under cold water. Flake the fish and peel and quarter the eggs.
2. Toss the bread cubes in half the olive oil and pan fry for 1-2 minutes until golden.
3. Whisk the remaining oil with lemon juice and honey and toss into the salad. Stir in the croutons and top with the salmon and egg.
Typical values per serving:
This recipe was first published in September 2014.