Up on a bed of crispy gem lettuce sits flaked salmon, wedges of soft eggs and salty olives, sprinkled with a sour cream dressing.
At a glance
- Cuisine British
- Recipe Type Main
- Difficulty Easy
- Preparation time 5 mins
- Cooking time 10 mins
- Serves 3 people
First prepaire the salmon. Heat a non-stick pan and add some olive oil. Cook the salmon on both sides `till it has caramelized and has a gently roasted appearance, this may take about 7 minutes. When it is done, leave the salmon on the side to cool a bit while you are preparing the other bits.
To boil the eggs bring a small pot of water. Put the eggs in gently using a spoon. Boil them for 3 to 4 minutes depending on the size of the egg. Put off and leave them to cool. Peel and cut into slices.
Boil some water and cook the green beans for about 1 minute. Remove the beans and right away chill them in cold water. The beans need to be green and crunchy. Drain the beans and put them in a bowl.
Heat a non stick pan and fry the torn pitta croutons – they have to be golden brown and slightly crunchy, add these to the beans in the bowl. Add the tomatoes, gem hearts and olives to the bowl.
Dress all the salad ingredients with a little more olive oil and a splash of balsamic vinegar. Separate the salad among plates.
Now take your salmon and using clean hands, or two spoons pull the flesh into big generous flakes. Place the roasted flaked salmon onto the salad. Also add the boiled egg slices. Drizzle on top a little sour cream dressing.
- 550 g (19.4oz) skinned and cubed whitefish fillets (cod, coley, pollock, hake)
- 115 g (4.1oz) mussels
- 15 g (0.5oz) sunflower oil
- 225 g (7.9oz) carrots, peeled and cut into sticks
- 1 onion, sliced
- 1 clove garlic, crushed
- 1 x 400g can peeled chopped tomatoes
- 6 black olives
- 1 bay leaf
- 1 pinch salt and black pepper, to taste
- 1 sprinkling chopped parsley, to garnish