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Egg and Poached Salmon Salad

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Preparation time: 15 min
Difficulty: Easy
Serves 8 people
5 Average Rating

Created by Julie Goodwin, this Egg and Poached Salmon Salad is a creamy, tangy crowd-pleaser that's perfect for sharing.

Boiled eggs and delicately poached salmon are folded through a zesty yoghurt and mustard dressing, with dill pickles and capers adding a punchy little kick. It's an easy make-ahead dish that turns simple, affordable ingredients into a salad worth passing around the table again and again.

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Author:
Portrait Julie Goodwin
Julie Goodwin
Australia's first MasterChef winner, bestselling cookbook author and TV personality.
Published

Ingredients

Number of servings

The original recipe is for 8 servings.

Adjusting the number of serves may require changes to cooking times and ingredient proportions.

Method

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  1. In a large pot of rapidly boiling salted water, cook the eggs for 6 minutes. Remove and allow to cool before peeling and chopping roughly.
  2. In the same pan, bring enough lightly salted water to a gentle simmer to cover the piece of salmon.  Poach the salmon fillets for around 8 minutes (less if the piece of salmon is very thin). Remove from the water and allow to cool before gently flaking the fish apart.
  3. Combine yoghurt, mayonnaise, mustard, lemon juice and zest.  Fold through dill, shallots, dill pickles, capers and boiled egg. Gently stir through the flaked salmon and serve.

 

Video

Notes

  • If not serving immediately, keep the salad in the fridge.  It will seize up a bit and needs to be brought back to room temperature before serving.

Nutrition Per Serve

  • 135g Serving size
  • 1145kJ 274kcal Energy
  • 14g Protein
  • 22g Total fat
  • 4g Saturated fat
  • 5g Carbs (total)
  • 4.8g Carbs (sugar)
  • 380mg Sodium
  • 1g Fibre
  • 3.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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