If you are going for a picnic or planning to invite guests for a meal, then you must try Egg Mayonnaise Salad with Smoked Salmon. This wonderful variation of rich egg mayonnaise amazingly uses the little quail's eggs along with smooth yogurt dressing. This salad is so simple to make that you can prepare it within 20 minutes and can get enough time to gossip with your friends while they're over.
All you need to present your Egg Mayonnaise Salad with Smoked Salmon is some fresh whole-meal or brown bread. This dish looks superb on a bed of mixed leaves, cucumber and slivers of succulent smoked salmon. Make the yogurt dressing few hours ahead of drizzling it into the salad so that its ingredients mingle into another completely to form a rich and tasty dressing.
Preparation time: 20 minutes
Cook time: 03 minutes
Serving size: 04
Utensils needed: sauce pan, stove, knife, serving platter, mixing bowl
- 12 regular hen's eggs - quail's eggs are preferred
- 2 tablespoons bottled capers - thoroughly rinsed
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon low-fat natural yoghurt
- 100g watercress - tough stalks removed
- 1 small oak leaf lettuce, or 2 Little Gem lettuces -separated into leaves
- ¼ cucumber - halved lengthways and thinly sliced
- 125g smoked salmon – nicely sliced
- 2 teaspoon fresh lime juice
First of all boil the eggs perfectly, peel them and cut each of them into two equal halves. Set the egg slices aside until you prepare the yogurt dressing.
For the yogurt dressing, take a medium size bowl and add in the reduced-fat mayonnaise and low-fat natural yoghurt. Whisk until mixed well and a thick and smooth paste is formed.
Set the dressing aside and pick a large serving platter. Nicely arrange the lettuce leaves, watercress, and the thinly sliced cucumber slices all around the platter.
Note: Make sure to remove the tough stalks of watercress before placing them on the platter. Secondly, you can replace the oak leaf lettuces with Little Gem lettuces.
Sprinkle egg slices all over the platter and drizzle in the yogurt dressing.
Place the smoked salmon on another medium platter and scatter over some freshly squeezed lemon juice. Now, grind over a pinch of ground black pepper.
Finally, scatter the salmon over the salad and serve straight up.