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Smoked Salmon Salad

Salmon is an oily fish – rich in omega 3. This quick lunch is packed full of delicious zesty, clean flavours and takes minutes to prepare.  We paired the salmon with a boiled egg, watercress, spinach and added pine nuts for a delightful crunch. We also added some cucumber and yellow and red tomatoes which makes this dish look so colourful.


Makes 2 bowls

100g smoked salmon
4 eggs
a handful of pine nuts
a handful of fresh dill
1/4 cucumber, sliced
2 red tomatoes, sliced
2 yellow tomatoes, sliced
4 handfuls of watercress
2 handfuls of spinach
3 spring onions (green parts), sliced

For the dressing:

juice of 1/2 a lemon and 1/2 a lime
3 tbsp olive oil
sea salt and black pepper


1. Cut any large stalks off the watercress and arrange in 2 bowls along with the spinach

2. Arrange the tomatoes and cucumber on the watercress and spinach and sprinkle the spring onions on top

3. Bring a pan of water to boil and gently place the eggs in for 6-7 minutes, once done set aside to cool

4. Toast pine nuts in a dry frying pan and also set aside to cool

5. Once cooled, peel the eggs from their shells and slice. Lay the sliced eggs on the salad, with twisted smoked salmon and sprinkle the pine nuts on top.

6. To make the dressing: mix all the ingredients and drizzle over the salmon salad, then top with the fresh dill and tuck in…