Salmon and soft-boiled egg salad

This salad is proof that sometimes simple combinations can make the most delicious of meals.


Salmon and soft-boiled egg salad

  • 15 minutes
  • Serves 2
  • EASY

PER SERVING 233 kcals, protein 24.6g, carbs 3g, fat 13.6g, sat fat 3.5g, fibre 0.7g, salt 3.2g



  • lemon 1/2, juiced
  • eggs 3
  • smoked salmon 100g
  • watercress 2 large handfuls
  • natural yoghurt 2 tbsp
  • light mayonnaise 1 tbsp
  • wholegrain mustard 1 tsp
  • dill chopped to make 1 tbsp
  • tarragon chopped to make 1 tbsp
  • 1.Mix the dressing ingredients and season really well. Add lemon juice. Cook the eggs in boiling water for 8 minutes. Cool under cold water.
  • 2.Arrange the salmon and watercress on 2 plates. Shell and quarter the eggs and add to the plates. Give the dressing another mix and drizzle all over the top. Serve with brown bread.