This recipe is so quick and easy to make yet so elegant. I made it as a starter for our Sunday lunch with friends, and it got a lot of praise. I will be making it again perhaps even a larger portion too and have it as a light lunch on it’s own. The flavors are gorgeous and it looks so delicate with a great colour combination. And the best thing? Its a foolproof recipe!
© Little Scandinavian
Cooking time: 15 minutes
1/2 teaspoon Dijon mustard
1 1/2 teaspoons greek honey
2 tablespoons chopped capers with their liquid
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon freshly cracked black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
12 slices sliced Hansen & Lydersen smoked salmon
1 pound watercress, stemmed, washed and spun dry
1/2 cup thinly sliced red onion
2 hard-cooked eggs, sliced or chopped
1. Boil the eggs 8 minutes, or depending on how you like them. Remove the shell and chop the eggs in 4.
2. Cut the smoked salmon in slices (if it isn’t already prepared from your local smokehouse).
3. Make the vinaigrette by combining extra-virgin olive oil, mustard, honey, capers, lemon juice and white wine vinegar in a small food container with lid. Season after taste. Shake well, until the vinaigrette is well combined and partially emulsified. Set the vinaigrette aside while you prepare the salad.
4. Mix the vinaigrette with the rinsed watercress and the sliced red onion in a large bowl. When thoroughly mixed, lay out portions on 4 entree plates. Garnish the salad with the chopped eggs and slices of the smoked salmon and season lightly with salt and fresh grounded black pepper. Serve immediately with toasted loaf on the side.
Tip: Use organic where possible. It’s not only healthier but it tastes so much better too!