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Smoked Salmon Salad with Soft-Boiled Eggs and Harissa Caper Chive Dressing

Name: Smoked Salmon Salad with Soft-Boiled Eggs and Harissa Caper Chive Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 0 4 large soft-boiled eggs; 0 150g mixed baby greens (butter lettuce, mesclun, or baby romaine); 0 100g smoked salmon; 0 Salt and pepper, to taste; 0 1/2 lemon, served on the side; 0 37.5g (2.5 tbsp) Dijon mustard; 0 30g (2 tbsp) mayonnaise; 0 30ml (2 tbsp) red wine vinegar; 0 28g (1 oz) shallot, finely minced; 0 30g (2 tbsp) chopped capers, drained; 0 30g (2 tbsp) minced chives; 0 1/4 to 1/2 tsp coarse sea salt; 0 120ml (1/2 cup) olive oil; 0 10g (2 tsp) Dalia's Pantry Original Harissa

July 23, 2024

[[ recipeID=recipe-8lyxwanwr, title=Smoked Salmon Salad with Soft-Boiled Eggs and Harissa Caper Chive Dressing ]]

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Smoked Salmon Salad with Soft-Boiled Eggs and Harissa Caper Chive Dressing

This smoked salmon salad is a delightful combination of soft-boiled eggs, mixed baby greens, and smoked salmon, all brought together with a creamy caper chive dressing enhanced with the bold flavors of Dalia's Pantry Original Harissa. It's perfect for a light lunch or an elegant appetiser.

Servings: 2

Keywords:

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

Salad

4 large soft-boiled eggs
150g mixed baby greens (butter lettuce, mesclun, or baby romaine)
100g smoked salmon
Salt and pepper, to taste
1/2 lemon, served on the side

Creamy Caper Chive Dressing (makes 1 cup)

37.5g (2.5 tbsp) Dijon mustard
30g (2 tbsp) mayonnaise
30ml (2 tbsp) red wine vinegar
28g (1 oz) shallot, finely minced
30g (2 tbsp) chopped capers, drained
30g (2 tbsp) minced chives
1/4 to 1/2 tsp coarse sea salt
120ml (1/2 cup) olive oil
10g (2 tsp) Dalia's Pantry Original Harissa

Instructions

Soft-Boiled Jammy Eggs

Bring a medium pot of water to a boil, then reduce to a low simmer. Carefully add the eggs using a slotted spoon.
Simmer the eggs for about 6 ½ minutes. After 3 minutes, gently push the eggs to ensure the yolks remain centered.
Soak the eggs in room temperature water and peel once they are cool to touch.

Salad Dressing

In a measuring cup, combine mustard, mayonnaise, vinegar, shallot, capers, chives, sea salt, and Dalia's Pantry Original Harissa.
Slowly drizzle in the olive oil while whisking to emulsify the dressing. Store in a sealed jar in the fridge for up to 1 week.

Assemble the Salad

In a large salad bowl, combine baby greens and smoked salmon. Tear large pieces of salmon if necessary.
Cut the soft-boiled eggs in half and add them to the salad.
Drizzle with a few tablespoons of the dressing and season with salt and pepper to taste.
Serve with lemon wedges on the side. Enjoy immediately or slightly chilled.

Notes

Eggs: Ensure eggs are soft-boiled to a jammy consistency for the best texture.

Harissa: The addition of Original Harissa to the dressing gives it a unique, spicy kick.

Customisation: Feel free to add other salad toppings like avocado or radishes.