Hot-smoked salmon & egg Caesar

A variation on a Caesar salad, this is on the table in a flash so you can make the most of your free time

  • Prep:5 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 434
  • fat 29g
  • saturates 5g
  • carbs 19g
  • sugars 3g
  • fibre 2g
  • protein 29g
  • salt 3.29g


  • 2 eggs
  • 2 Little Gem lettuces
  • 150g pack hot-smoked salmon flakes
  • 2 tsp capers
  • 50g ready-made croûtons
  • 3-4 tbsp Caesar dressing (or make own)


Make it with meat
To make your own Caesar dressing, put 2 tbsp olive oil, 1 small crushed garlic clove, a few shakes Worcestershire sauce, 1 tbsp mayonnaise and 1 tbsp white wine vinegar in a small bowl. Season to taste, then whisk everything together until thick and creamy.


  1. Put the eggs in a small pan with enough water to cover, then bring to the boil. Boil for 6 mins exactly, drain, cool under running cold water, then peel.

  2. Separate the leaves from the lettuces and divide between two bowls. Scatter over the salmon flakes, capers and croûtons. Quarter the eggs, add them to the salad, then drizzle over the Caesar dressing and serve at once.

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