• 4servings
  • 23minutes
  • 180calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB2, H, C
MineralsFluorine, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 12 quail's eggs

  2. 2 tbsp bottled capers, rinsed

  3. 2 tbsp reduced-fat mayonnaise

  4. 1 tbsp low-fat natural yoghurt

  5. 100g watercress, tough stalks removed

  6. 1 small oak leaf lettuce, or 2 Little Gem lettuces, separated into leaves

  7. 1/4 cucumber, halved lengthways and thinly sliced

  8. 125g smoked salmon, sliced

  9. 2 tsp lime juice

Instructions Jump to Ingredients ↑

  1. Put the eggs into a saucepan of cold water. Bring to the boil and cook for 3 minutes. Lift out of the pan using a draining spoon and plunge into cold water to cool. Peel off the shells and cut each egg in half.

  2. For the dressing, put the capers in a small bowl and mix with the mayonnaise and yoghurt.

  3. Arrange the watercress, lettuce leaves and sliced cucumber on a serving plate or in a large shallow salad bowl. Scatter over the eggs, then drizzle with the dressing.

  4. Sprinkle the smoked salmon with the lime juice, grind over a little black pepper, then scatter the salmon over the salad.


Send feedback