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Smoked Salmon and Asparagus Salad with Poached Egg

A fresh salad featuring smoked salmon, tender asparagus, and potatoes topped with a creamy dressing and a poached egg.

HealthyLunchHigh ProteinSaladSmoked Salmon

Estimated Nutrition

Per Serving Total
Calories 794.5 kcals 794.5 kcals
Carbohydrates 24.1 grams 24.1 grams
Fat 61.2 grams 61.2 grams
Protein 37.8 grams 37.8 grams
Cook Time
5 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Wholegrain Mustard
1 tbsp
15
ml
White Wine Vinegar
1 tbsp
Dairy
100
g
Cream Cheese
1
piece
Egg
Free-range
Fruits
0.5
piece
Lemon
Juice only
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
30
ml
Olive Oil
2 tbsp
Other
21
g
Honey
Clear, 1 tbsp
Seafood
75
g
Smoked Salmon
Thinly sliced
Vegetables
0.25
bulb
Fennel
Thinly sliced
100
g
New Potatoes
Boiled, drained, cooled and quartered
4
spears
Asparagus
Blanch, refreshed and chopped

Steps

  • Whisk all dressing ingredients together in a bowl and season with salt and pepper.
  • Mix the sliced fennel, quartered potatoes, and chopped asparagus into the dressing bowl until coated.
  • Simmer water in a small frying pan with vinegar and gently crack the egg into it.
  • Cover and cook for 2 to 3 minutes until the egg white sets.
  • Drain the egg on kitchen paper using a slotted spoon.
  • Plate the salad and top with the smoked salmon and the poached egg.