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Smoked scottish salmon salad

Smoked scottish salmon salad


Double up the ingredients and this light dish makes an ideal Easter lunch

  • Feeds 2 Feeds 2
  • Ready in 11 minutes

Each serving contains

  • Energy
    768kj 184kcal
  • Fat
    Med 17%
  • Saturates
    Med 14%
  • Sugar
    Low 17%
  • Salt
    Low 17%

% of adult’s reference intake | Carbohydrates per serving : 1g


  • 2 Co-op British eggs
  • 50g Co-op mixed salad
  • 70g radishes, trimmed and sliced
  • 1 tbsp capers
  • 80g Co-op Irresistible Scottish beech and oak smoked salmon
  • 1/2 punnet cress (optional)
  • Freshly ground black pepper
  • 2 tsp Co-op olive oil
  • Serve with Co-op Irresistible sourdough bread, sliced, and lemon wedges (optional)


  1. Cook the eggs in boiling water for 6 mins
  2. Drain and refresh under cold running water, then peel and halve
  3. Meanwhile, divide the salad between 2 plates and scatter over the adishes and capers
  4. Divide the fish, eggs and cress, if using, between the plates
  5. Season with pepper and drizzle over the oil
  6. Serve with sourdough and lemon wedges, if you like

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