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Recipe

Smoked Salmon Salad with Soft-Boiled Eggs

Scott Phillips

Servings: 4

This dish combines favorite bagel toppings like capers, dill, and smoked salmon in a light yet satisfying salad. Serve with pumpernickel toast.

Ingredients

  • 4 large eggs
  • 1 tsp. Dijon mustard
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. chopped fresh dill
  • 8 oz. watercress, trimmed and coarsely chopped
  • 6 oz. thinly sliced smoked salmon, torn into bite-size pieces
  • 1/2 small sweet onion, finely chopped
  • 2 Tbs. drained capers, rinsed
  • Kosher salt

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 195
      Sodium (mg): 1020
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 18

Preparation

  • Bring a 1-quart saucepan of water to a boil. Using a slotted spoon, gently lower the eggs into the water, reduce the heat to medium low, cover, and cook for 4 minutes. Drain and immediately transfer to a large bowl of cold water.
  • Meanwhile, whisk the mustard with the lemon juice. Whisking constantly, slowly drizzle in the oil. Stir in the dill.
  • In a large bowl, mix the watercress, salmon, and onions. Toss with the vinaigrette and divide among 4 plates. Divide the capers among the plates. Peel and halve the eggs. Arrange them on the salads, sprinkle with salt, and serve.

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