Smoked salmon, potato and egg salad
Serves
6
Ingredients
- 6 small Kipfler potatoes
- 200g snow peas
- 300g smoked salmon
- 3 eggs
- 2 tablespoons horseradish relish
- 150ml cream
- 50ml lemon juice
- salt and freshly ground black pepper
- 50g salmon roe
Method
- Cook the potatoes in boiling water until soft
- Cool, slice and place in a mixing bowl
- Blanch the snow peas, slice and add to the bowl along with the salmon that has been cut into strips
- Hard boil, peel the eggs and quarter
- Mix together the horseradish, cream, lemon juice and salt and pepper
- Pour over the salad and toss gently to combine
- Divide the eggs between 6 plates and then pile the salad on top
- Finish each salad with a teaspoon of salmon roe and a little extra ground black pepper
- Get the kids to help by mixing the salad dressing and have a competition to see who can peel an egg leaving the biggest piece of egg shell together
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