Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial