Photo of Hot smoked salmon Caesar salad by WW

Hot smoked salmon Caesar salad

Points® value
Total Time
30 min
10 min
20 min


Egg, whole, raw

4 medium, raw

Calorie controlled cooking spray

4 spray(s)

Ciabatta Bread

80 g, cut into 4 slices


1 clove(s), halved

Parmesan Cheese

10 g, grated

Hot smoked salmon fillet

180 g, 2 x 90g


2 portion(s)

0% fat natural Greek yogurt

100 g

Hellmann's Lighter than Light Mayonnaise

2 tablespoon(s)

Olive Oil

2 teaspoon(s)

Worcestershire Sauce

1 teaspoon(s)

Dijon Mustard

1 teaspoon(s), heaped

Lemon Juice, Fresh

1 tablespoon(s)

Anchovies in oil, drained

2 individual

Capers, in Brine

2 teaspoon(s)


½ clove(s)


  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.