Hot-smoked salmon & egg salad

• eggs↗4
• spinach g

  watercress & rocket, or baby spinach, washed

• cherry tomatoes↗12

  quartered

• cucumber

  cubed

• ripe avocado↗1

  sliced

• spring onions↗4
• hot-smoked salmon fillets↗250g g
• olive oil↗3 tbsp tbsp
• lemon juice↗1 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• capers↗1 tbsp tbsp

  roughly chopped

Step-by-step instructions

1. 1

   First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.

2. 2

   Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.

3. 3

   For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.