Information
Preparation time: 5 minutes
Difficulty: Easy
Serves: 4
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Buy your Citrus salmon here
This is a brilliant fresh and tasty starter featuring Loch Fyne's award winning smoked salmon
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Cooking Instructions
-boil the eggs for 4 minutes, cool in cold water, peel and reserve
- remove the Citrus and Black Pepper smoked salmon from packet, cut into strips and reserve
-bring a pan of salted water to the boil, blanch the courgette ribbons 1 minute, drain and cool in iced water, pat dry and mix gently with the vinaigrette, reserve
To serve
-take 4 plates and arrange some smoked salmon ribbons on the base mixed in with the courgette
-dress the baby salad leaves and watercress in some of the rapeseed oil, season
-place another layer of smoked salmon and courgette on top, add more salad building up the layers
-cut the eggs in half and place to the back of the plate, drizzle with the rapeseed oil and capers
-garnish with a lemon wedge
Serve with chive potatoes