The perfect salad, for lunch or a healthy supper. Packed with salmon, radish and potatoes
Difficulty: Easy to medium
Prep time: 15 minutes + 15 minutes cooking
- 200g hot smoked salmon
- 250g heritage potatoes if unavailable use new potatoes.
- 2 eggs
- 4 radishes
- 4 tbsp white wine vinegar
- 16 leaves of baby kale
- Mizen leaf x 10
- 1tbsp coconut oil
How to make it…
Place a medium sauce pan of hot water on a high heat and bring the water to the boil, place in the baby kale and boil for around 1.5 minutes and sieve out, cool in the fridge. Take the potatoes and place in the water, cook for around 10 minutes depending on the size, until they are cooked. Once cooked, fish them out of the water and place in the fridge to cool down.
Now add the eggs to the same water, no need for new pans we don’t like washing up too much! Set a timer for 6 minutes – we want a good soft yolk egg. If you have ice available make a bowl of ice and water and once the eggs are cooked remove from the boiling water and plunge into the ice. This will ensure that the cooking process of the eggs will slow down quicker. If you don’t have ice, not to worry, just put them in cold water.
Once the eggs have cooled, which will be about 10 minutes, carefully peel of the shell. Gently break open the whites of the eggs and let the yolk drizzle out into a bowl then add the vinegar and mix well. Add the coconut oil, it must be soft. Whisk in to emulsify into a smooth puree, this creates a little rich tasty dressing. In a separate bowl grate the egg whites on a cheese grater ready to sprinkle over the top of the finished dish.Take the radishes and half straight through the middle and do the same with the cooled potatoes, drizzle with a spoon of vinegar and mix well. Find the plate you want to use and rustically spread out the potatoes and radishes, take the piece of salmon and flake over. Take the mizuna and kale and place the leaves all over the rest of the dish.
Sprinkle over the egg whites then dollop bits of the dressing all around , finish with a liberal amount of black pepper and wallah a stunning brunch, lunch or snack whatever!
Thanks to Shane for this recipe:
Autumn issue of Thrive Magazine is OUT NOW
If you’re looking for some health ideas and recipes to kick-start your health routine, grab our Autumn Issue. At Thrive we only bring you reliable and trustworthy content, covering health, nutrition, and wellness.
Inside this Autumn issue:
• The Brain Food Diet – foods to nourish your grey matter
• Why we’re lacking in Vitamin B12 and what does it mean
• How to eat for your specific body type
• The power of kombucha
• Different sugars and the effect they have on the body
• How Important is calcium in our diets
• Food stories with CNM – natural therapies restored my health
• HOT PRODUCTS
• The science behind our food cravings
• Yoga and nutrition – the perfect pairing
• Trusted information from industry experts on all aspects of Health, Nutrition, Fitness, Mindset…
Recipes including: Late Autumn Gazpacho / Warming Baked Squash / Avocado Sushi Mango Makis / Kale, Banana and Ginger Smoothie Bowl / Lemon and Poppy Seed Cake / Cranberry and Pumkin Seed Flapjacks
Limited copies printed.
BUY YOUR COPY HERE OR SUBSCRIBE