Smoked Salmon, Orange & Chicory Salad recipe

Ingredients

Serves 2

2 large eggs

1 small orange

4 large handfuls of mixed chicory, washed and trimmed 

4 tbsp Fortnum’s Lemon & Caper Dressing

2 tbsp crème fraîche
 

Small handful of dill, roughly chopped

100g Fortnum’s Organic Smoked Salmon

2 tsp Fortnum’s Lilliput Capers, drained

Salt and freshly ground black pepper

How to Make

STEP 1

Bring a pan of water to the boil and lower the eggs in. Reduce the heat to a simmer and simmer for 6-7 minutes for yolks with a “jammy” centre (you can always boil for up to 10 minutes if you prefer the eggs to be hard boiled). Peel under cool running water and set aside.

STEP 2

Using a small serrated knife, top and tail the oranges, then angle your knife and follow the round shape of the fruit to remove the peel and pith. Cut into bite-size chunks and set aside.   

STEP 3

In a small bowl, mix together the crème fraîche with the lemon and caper dressing, adding a pinch of salt and pepper. 

STEP 4

Roughly tear the leaves of chicory and place in a medium bowl along with half of the dill. Add the dressing and toss. Divide the leaves between 2 medium bowls and top with some of the orange, pieces of the smoked salmon, capers and sprinkle of dill.  

STEP 5

Serve each topped with a sliced boiled egg, lemon wedge and a good grinding of black pepper.