Recipes and Cooking

Salmon Caesar Salad

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Deconstructed Salmon Caesar Salad with Seed Crisps

deconstructed ceasar salad 0498 Preparation time 40 mins Serves 4 people



100g shaved prosciutto

2 baby cos, leaves separated 

300g hot smoked salmon, broken into pieces

4 eggs

Shaved parmesan, to serve

Parsley or chervil leaves, to serve

Purchased creamy Caesar dressing, to serve


Seed crisps

½ cup flaxseeds

½ cup pumpkin seeds

½ cup sesame seeds

½ cup tricolour chia seeds (or ¼ cup white combined with ¼ cup black chia seeds)

½ cup almond meal

1 lemon, finely grated rind

1 teaspoon sea salt flakes

1 tablespoon honey

¾ cup water


  1. To make crackers, preheat oven to 160°C. Line a large baking tray with baking paper. Place seeds, almond meal, lemon rind, salt, honey and water in a bowl and stir until well combined. Turn mixture out onto prepared tray and spread evenly over tray until about 5mm thick. Bake for 20 minutes. Carefully turn and bake for a further 6-8 minutes or until dry and crisp. Transfer to a wire rack and cool. When cooled, break into pieces. Store in an airtight container for up to 2 weeks.
  2. Increase oven temperature to 200°C. Line a baking tray with baking paper. Place slices of prosciutto onto prepared tray and bake for 10 minutes or until crisp. Transfer to a wire rack and allow to cool. Break into pieces.
  3. Meanwhile, bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves.
  4. Arrange lettuce leaves, salmon, prosciutto and seed crisps onto a large platter. Half eggs and add to salad. Sprinkle with shaved parmesan and parsley or chervil leaves. Serve with the salad dressing.