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Clarence Court’s Smoked Salmon Salad

Sometimes the big day calls for a light lunch, especially if you’ve got a stocking full of tasty treats and a grand Christmas dinner to look forward to. Thanks to Clarence Court and their luxurious Legbar eggs, there’s a recipe full of festive flavour that won’t leave you in a food coma all afternoon. This deliciously different Christmas lunch is sure to leave your guests asking for seconds, and goes down lovely with a glass of bubbly!

Preparation time:

15
min(s)
Cooking time:

10
min(s)
Servings:

2

What you'll need

2 spring onions
150g smoked salmon
Zest and juice of ½ a lime
Freshly ground black pepper
3tbsps extra virgin olive oil
2tbsps sesame seeds
1tbsp pomegranate molasses
Sea salt
2 Clarence Court Hen Eggs
A handful cherry tomatoes
A few coriander leaves
1 ripe avocado
A handful salad leaves

Products used

Clarence Court Old Cotswold Legbar Free Range Assorted Eggs, 6 Pack

£3.45

Organic Cherry Vine Tomatoes, 225g

£2.95

Roots and Fruit Avocados, 150g

£1.35

How to make

Soft boil the hen eggs in boiling water, for roughly 6 – 7 minutes. Once cooked, remove from the heat and plunge into a bowl of cold water and ice.
Meanwhile, heat a small frying pan, add the sesame seeds and toast for a few minutes or until they are golden, with a delicious aroma. Once toasted, quickly and carefully tip the seeds onto a plate and place to one side.
Quarter the cherry tomatoes, trim and slice the spring onion, peel, halve and de-stone the avocado then add to a large bowl.
To a clean jam jar, add the lime juice, zest, pomegranate molasses, extra virgin olive oil and a pinch of salt and pepper. Add the lid to the jar and shake well.
Drizzle the dressing over the bowl of vegetables and toss to coat, the add the leaves and coriander and toss again.
Peel the eggs, roll them in the toasted sesame seeds and cut in half.
Arrange the salmon between two plates, place the salad next to it and top with the sesame coated egg halves.