Smoked Salmon and Egg Salad

Serves 4


  • 200g smoked salmon

  • 3 x 120g potatoes

  • 3 hard boiled eggs

  • 12 whole green beans

  • 4 cups mixed lettuce leaves or spinach leaves

  • 2 medium tomatoes

  • 80g feta cheese

  • 2 tsp pine nuts

  • 1/2 cup balsamic vinegar

  • 2 tsp sun dried tomato pesto

  • 2 Dsp grated parmesan cheese

  • Salt if required


Scrub potatoes and chop into 3cm cubes. Cook until just tender and leave to cool.
Boil the eggs for 7 minutes, run under cold water to cool quickly and when cool, peel and chop each into 4 wedges.

Steam the beans until just tender, cool.
Tear the lettuce leaves into palm sized pieces, chop the tomatoes into wedges and chop the feta into cubes. Chop the salmon into chunks.

Place the lettuce into a serving bowl, then the salmon and scatter over the vegetables, eggs, feta and pine nuts. Shake the balsamic and pesto together, pour over salad and serve immediately.