serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 600 g new potatoes
- 4 free range eggs
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- 2½ tbsp extra-virgin olive oil (or to taste)
- Sea salt and black pepper
- Handful baby kale
- 4 hot-smoked salmon fillets (about 300g), flaked
- ½ red onion, thinly sliced
- Small bunch of dill, chopped
- Small bunch of chives, snipped
- 100 g bag mixed leaves
- Good squeeze of lemon juice
Instructions
- Put the potatoes into a large saucepan of salted water. Bring to the boil and simmer gently for 10–15 minutes until just tender. Seven minutes before the end of the cooking time add the eggs to the saucepan. Once cooked remove the eggs to a bowl of ice-cold water, drain the potatoes and allow to cool a little before slicing the potatoes in half and placing them in a large bowl.
- Whisk together the mustard, vinegar and 1½ tbsp olive oil in a small bowl. Season generously to taste. Crack the eggs all over with the back of a teaspoon and then peel, and slice in half lengthways.
- Massage the baby kale in a bowl with 1 tbsp of olive oil and season. Add the warm potatoes and pour over the dressing. Add the flaked salmon, red onion, dill and chives and mix well. Add the mixed leaves, squeeze over some lemon juice and toss gently through. Divide among serving bowls, place an egg of top of each portion and serve straight away.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
