Salmon and soft-boiled egg salad
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.