Warm Salad Of Soft-Cooked Eggs And Smoked Salmon

Name: Warm Salad Of Soft-Cooked Eggs And Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A large handful of baby spinach and baby arugula, for each serving of salad; 1 small shallot, finely minced; 1 1/2 tablespoons white wine or Champagne vinegar; 1 pinch sugar; 1 tablespoon Dijon mustard; 1 pinch Kosher salt; 1/4 cup extra virgin olive oil; 2 tablespoons heavy cream; 2 tablespoons finely chopped fresh dill leaves; 2 small roasted beets, peeled, quartered, and cut into small wedges; 4 to 6 ounces hot-smoked salmon, skin removed and broken into large flakes (you could use smoked trout or whitefish, if you prefer); 4 eggs; Toasted bagels, bread, or rolls, to serve alongside the salad

Servings: persons

A large handful of baby spinach and baby arugula, for each serving of salad
1 small shallot, finely minced
1 1/2 tablespoons white wine or Champagne vinegar
1 pinch sugar
1 tablespoon Dijon mustard
1 pinch Kosher salt
1/4 cup extra virgin olive oil
2 tablespoons heavy cream
2 tablespoons finely chopped fresh dill leaves
2 small roasted beets, peeled, quartered, and cut into small wedges
4 to 6 ounces hot-smoked salmon, skin removed and broken into large flakes (you could use smoked trout or whitefish, if you prefer)
4 eggs
Toasted bagels, bread, or rolls, to serve alongside the salad

1
In a medium bowl, toss together the greens and half the minced shallot. Keep cool while you prep the remainder of the ingredients.
2
In a small saucepan combine the vinegar, sugar, mustard, and salt. Whisk in the olive oil and cream to form a smooth emulsified dressing. Add the chopped dill and the remaining minced shallot and check the seasoning. Set aside close to the stove top.
3
Put the eggs in a saucepan of cold water and bring to a boil. Reduce the heat to a slightly less vigorous boil and cook for 3 minutes. In the meantime set the saucepan of dressing over a low heat and warm gently, whisking from time to time.
4
Arrange a quarter of the greens on each of four salad plates. Scatter over a quarter of the beets and a quarter of the flaked salmon. When the eggs are cooked, quickly peel them and set one atop each salad. Drizzle with a generous portion of the warm dressing and serve with the toasted bagels.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: A large handful of baby spinach and baby arugula, for each serving of salad, 1 small shallot, finely minced, 1 1/2 tablespoons white wine or Champagne vinegar, 1 pinch sugar, and more.

Yes, Warm Salad Of Soft-Cooked Eggs And Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!