Name: Smoked salmon caesar salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 baguette, thinly sliced; 2 tablespoon olive oil; 4 eggs, at room temperature; 1/2 cup (120g) light sour cream; 2 tablespoon lemon juice; 1 tablespoon dijon mustard; 1 clove garlic, crushed; 1 tablespoon chopped dill; 2 tablespoon drained chopped capers; 2 baby cos, leaves torn; 200 gram sliced smoked salmon, torn; 1 medium red onion, cut into thin rings

Smoked salmon caesar salad

Skip to Recipe

Serves 4

Prep

15M

Cook

Total

20M

Ingredients

1/2 baguette, thinly sliced

2 tablespoon olive oil

4 eggs, at room temperature

1/2 cup (120g) light sour cream

2 tablespoon lemon juice

1 tablespoon dijon mustard

1 clove garlic, crushed

1 tablespoon chopped dill

2 tablespoon drained chopped capers

2 baby cos, leaves torn

200 gram sliced smoked salmon, torn

1 medium red onion, cut into thin rings

Method

1.Preheat oven to 180°C (160°C fan-forced). Brush bread with oil, Place on a baking tray and bake for 5 minutes, turning once, until lightly toasted. Remove from oven. Set aside to cool.

2.Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to boil over medium heat, stirring to centre yolks. Boil for 5 minutes, for a firm yolk. Drain and refresh under cold water. Peel and slice.

3.Whisk sour cream, lemon juice, 1 tablespoon warm water, mustard, garlic, dill and half of capers.

4.Place lettuce and half of croutons in a serving bowl. Add half of dressing and toss to coat. Top with salmon, remaining croutons, onion and egg. Drizzle with remaining dressing. Sprinkle with remaining capers.

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Ingredients

Method

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