This salad will not only make your mealtime burst with flavour, but also ensure you get the necessary nutrients and vitamins. As this recipe is quick and easy to follow, it is well suited for lunch at the office or supper after a long day of work.
INGREDIENTS
| 1 tin of KAIGO hot smoked wild salmon |
| 80 g baby spinach |
| ½ red onion |
| 100 g small, boiled potatoes |
| 3 quail eggs (soft boiled) |
| 4–5 red radishes (optional) |
| 2–3 broccoli (blanched) |
| Extra Virgin olive oil |
| Salt, pepper, nutmeg (according to taste) |
| Juice from ½ lemon |
PREPARATION (15–20 min)
- Slice the potatoes in half. Slice the onion and radishes in wedges. Put everything in a bowl, add the broccoli and spinach. Mix everything thoroughly, add the spices and olive oil.
- Place the salad on a plate, add the hot smoked salmon with its brine. On top of the salad place the halved, soft boiled quail eggs. Drizzle the salad with olive oil and lemon juice.
CHEF'S TIP
- You can use other KAIGO products for the salad as well. For example, a great match could be the lightly salted or cold smoked Alaskan salmon.