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Hot smoked salmon Caesar salad

Hot smoked salmon Caesar salad

Total Time
30 min
15 min
15 min
A magic mix of freshness, flavour and textures, our tasty take on this popular salad won’t disappoint.



4 medium

Ciabatta bread

80 g, (4 x 20g slices)


1 clove(s), halved

Grated parmesan cheese

1½ tbs

Cos lettuce

2 baby

Hot smoked salmon

1 fillet(s), (1 x 150g)

Oil spray

1 x 3 second spray(s)

99% fat-free, plain Greek yoghurt, unsweetened

100 g

Low-fat mayonnaise

2 tbs

Worcestershire sauce

1 tsp

Dijon mustard

1 tsp

Lemon juice

2 tsp

Salted anchovies in oil, drained

1 medium, finely chopped


½ clove(s), crushed


  1. Bring a medium saucepan of salted water to the boil. Carefully add 4 eggs. Boil for 7 minutes, then drain and transfer eggs to a bowl of cold water until cool enough to handle. Peel, cut in half and set aside.
  2. Meanwhile, preheat oven to 180°C. To make croutons, lightly spray 4 x 20g slices ciabatta bread with oil and rub all over with the cut sides of 1 halved garlic clove. Place slices on a baking tray and sprinkle with 1½ tablespoons grated parmesan. Bake for 8-10 minutes, until crisp and golden. Cool slightly and cut into 2cm squares.
  3. To make dressing, whisk 100g 99% fat-free plain Greek yoghurt, 2 tablespoons low-fat mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 2 teaspoons lemon juice, 1 finely chopped anchovy fillet and ½ crushed garlic clove in a small bowl until combined. Season with salt and pepper.
  4. Coarsely chop 2 baby cos lettuce and place in a large bowl. Flake 150g hot smoked salmon. Add salmon and dressing to lettuce and toss gently. Divide salad evenly among 4 plates. Scatter over croutons and top each serving with 2 egg halves. Season with freshly ground pepper.