Salmon, preserved lemon and egg salad

10 October 2017 by
First published: 25 November 2017

Salmon, preserved lemon and egg salad

Salmon and egg – the perfect combo! Enjoy a fresh and flavoursome lunch with this simple salmon, preserved lemon and egg salad recipe.


1 egg

30g baby spinach

15g fresh dill, roughly chopped

1/2 ripe avocado, sliced

1tsp pink peppercorns

1 preserved lemons, chopped

100g hot-smoked salmon fillets

2tbsp olive oil

2tbsp lemon juice

1tsp dijon mustard

1tbsp capers, roughly chopped

Pinch sea salt (to taste)

Pinch black pepper (to taste)


First, hard-boil the egg. Place the egg into boiling water and simmer for 7 minutes (for an oozy middle) or 8 minutes (for a set yolk). Allow to cool, by running the egg under cold water. Peel and half.

In a small bowl toss the spinach, dill, pink peppercorns, preserved lemons and smoked salmon. Use 1 talespoon of lemon juice to coat the avocado slices (to avoid browning) and add to the bowl.

To make the dressing, whisk together the remaining lemon juice, olive oil, dijon and capers. Season to taste.

To serve, place the egg on top of the salad and drizzle over the dressing.

Recipe courtesy of Baliboosta

For more…

Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.

Give your lunch a makeover with this lemony raw beetroot and quinoa salad recipe.

Did you enjoy this recipe? Please rate it
recipe image
Salmon, preserved lemon and egg salad
Published On
31star1star1stargraygray Based on 9 Review(s)