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Photo of Hot smoked salmon Caesar salad by WW

Hot smoked salmon Caesar salad

3 - 8
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Egg, whole, raw

4 medium, raw

Calorie controlled cooking spray

4 spray(s)

Ciabatta Bread

80 g, cut into 4 slices

Garlic

1 clove(s), halved

Parmesan Cheese

10 g, grated

Hot Smoked Salmon Fillet

180 g, 2 x 90g

Lettuce

2 portion(s)

0% fat natural Greek yogurt

100 g

Hellmann's Lighter than Light Mayonnaise

2 tablespoons

Olive Oil

2 teaspoons

Worcestershire Sauce

1 teaspoons

Dijon Mustard

1 teaspoons, heaped

Lemon Juice, Fresh

1 tablespoons

Anchovies in oil, drained

2 individual

Capers, in Brine

2 teaspoons

Garlic

½ clove(s)

Instructions

  1. Bring a pan of water to the boil, add the eggs and boil for 1 minute. Turn off the heat, cover with a lid and set aside for 9 minutes. Drain, let cool then peel and set aside.
  2. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a baking tray with cooking spray and then mist the ciabatta. Rub all over with the cut sides of the garlic, then season and top with the Parmesan. Bake for 15-20 minutes, then cut into croutons.
  3. To make a dressing, whisk together the yogurt, mayonnasie, olive oil, Worcestershire sauce, mustard, lemon juice, garlic, anchovies and capers, then season and set aside.
  4. Chop the lettuces and flake the hot smoked salmon fillets. To assemble the salad, toss together the lettuce, salmon and dressing, then scatter over the croutons and top with the egg halves.

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