Smoked Salmon Quenelle Salad

A delicious Smoked Salmon Salad with Quenelle and boiled egg.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
6	Smoked Salmon	Starter, Salad	Boil	Less than 30 minutes

Ingredients:

225g pack smoked salmon trimmings
142ml carton sour cream
15g pack dill, finely chopped
freshly ground black pepper
3 medium size eggs
120g pack herb salad
15ml spoon capers

Method:

Place the salmon trimmings in a food processor and process until finely chopped, alternatively finely chop with a knife. Place in a bowl and combine with the soured cream, herbs and sesoning.

In the meantime cook the eggs in simmering water for 4½ minutes. Then run under cold water, remove the shells and place in cold water.

Divide the salad between individual serving plates, pass the salmon mixture between two spoons to form quenelles, place two on each plate then finish with half an egg. (To reheat the egg place in boiling water and turn off the heat. Leave the eggs to reheat for 1-2 minutes). Scatter with capers and serve immediately.