Smoked salmon and fennel salad on rye
7
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Lay a poached egg and slices of smoked salmon on a crunchy fennel salad for a modern meal that’s bursting with flavour
Ingredients
Egg(s)
2 medium
Light cream cheese
2 tbs, softened
Lemon juice
1 tbs
Fresh dill
1 tbs, finely chopped
Fennel
1 small, shaved
Capers, rinsed, drained
1 tbs, finely chopped
Light rye bread
2 slice(s)
Smoked salmon
100 g
Fresh flat-leaf parsley
1 tbs, coarsely chopped
Instructions
1
Half-f ill a large frying pan with water and bring to a simmer. Carefully crack 1 egg into a small cup. Carefully slide egg out of cup into the water. Repeat with remaining egg. Poach eggs gently for 1–2 minutes or until egg whites are set and yolks remain soft. Remove eggs using a slotted spoon. Drain on a plate lined with paper towel.
2
Meanwhile, combine cheese, juice and dill in a medium bowl. Add fennel and capers and toss to combine. Season fennel salad with freshly ground black pepper.
3
Grill or toast bread on both sides until lightly browned. Top with fennel salad, smoked salmon and poached eggs. Serve sprinkled with parsley.
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