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Poached Salmon Salad






 - 2 - 3 Kipfler potatoes, peeled

 - 2 eggs

 - 300g green beans, topped and tailed

 - Olive oil, for dressing

 - 2 fresh salmon fillets

 - 2 - 4 butter lettuce leaves

 - 1 cos heart, torn into bite-sized pieces (optional)

 - 1 radish, thinly sliced

 - 2 - 3 tsp capers, drained

 - Vinaigrette dressing (shop bought)

 - 1 tbs fresh chives, finely chopped



Place potatoes in a large pot of salted water, bring to the boil and simmer until tender. Drain. When cool enough to handle, cut into thick slices. Set aside.

Cook eggs until hard-boiled. Shell immediately to avoid a grey ring. Cut into halves and set aside.

Cook beans in lots of salted water until barely crisp. Drain, leave to cool a little, and then dress with a splash of olive oil. Set aside.

Wrap salmon in cling film, tying to close at both ends. Poach in a pot of boiling water for 4 - 5 minutes. When cool enough to handle, break into flakes.

In a salad bowl, assemble the lettuce leaves, potatoes, beans, sliced radish, avocado, capers and salmon flakes.


To serve

Pour a vinaigrette dressing over salad and toss. Top with eggs and sprinkle over chives.


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