Harris Smokehouse

Hot smoked salmon salad with wasabi dressing

  • 1 packet Harris Smokehouse Hot Smoked Salmon - click here to order online
  • 3 tbsp good quality mayonaise
  • wasabi paste to taste
  • 2 free range eggs
  • 1 tbsp white vinegar
  • 2 slices of bread, lightly toasted
  • 1 bunch of baby spinach leaves with a squeeze of lemon
  • Lemon wedges
Recipe image

Flake salmon into small pieces. Add two teaspoons of lemon juice to spinach leaves to add some acidity and set aside.

In a separate bowl, add desired amount of wasabi paste to the mayonnaise and mix well. You may want to build up the heat gradually so add small amounts of wasabi at a time.

Poach the eggs in water with some vinegar added to keep the eggs’ shape. Simmer for approx 2-3 minutes [egg yolks should be soft].

Serve the eggs on the lightly toasted bread, and cover with smoked salmon salad mixture.

Serves 2.