Serves 2 | 15 minutes
Ingredients
- 4 Olliff Farm eggs
- 100g smoked salmon, torn into pieces
- 80g mixed salad leaves
- 1/2 cucumber, sliced
- 2 tbsp capers
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh dill, to serve
Method
- Place the eggs in a pot of cold water, bring to the boil, then reduce to a simmer and cook for 7 minutes for a just-set yolk.
- Drain and run under cold water, then peel and halve.
- Arrange the salad leaves and cucumber on a platter, and scatter over the smoked salmon and capers.
- Whisk the olive oil and lemon juice with a pinch of salt and pepper, and drizzle over the salad.
- Top with the eggs and finish with fresh dill.