Salmon Salad Platter
Canned alaskan pacific red salmon with fromage frais, hard boiled eggs and capers. Served on a generous bed of lettuce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Canned | Salad | Uncooked | Less than 30 minutes |
Ingredients
- 212g can wild Alaskan Pacific red salmon, no added salt, drained, with skin and bones removed and lightly mashed
- juice ½ lemon
- 15g pack dill, ½ finely chopped and the remaining broken into large pieces
- freshly ground black pepper
- 2 medium size hard boiled eggs
- ½ x 90g pack herb salad
- 25g capers
- 1/2 Lettuce
Method
Place the salmon, lemon juice, creme fraiche and the finely chopped dill into a bowl and mix to combine. Season with freshly ground black pepper.
Take some of the mixture and pass between two tablespoons. Place two spoonsfuls onto a serving plate, add half an egg either side, then finish with some of the salad combined with the remaining dill and a generous spinkling of capers.
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