Fresh caesar salad with hot smoked salmon is the perfect dish for dinner parties and late lunches. You could also swap the salmon with a grilled piece of steak or chicken if preferred.
Seed Crisps
Ingredients
1/2 cup flaxseeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup tricolour chia seeds
1/2 cup almond meal
1 lemon, finely grated rind
1 teaspoon sea salt flakes
1 tablespoon honey
3/4 cup water
Method
To make crackers, preheat oven to 160°C. Line a large baking tray with baking paper. Place seeds, almond meal, lemon rind, salt, honey and water in a bowl and stir until well combined. Turn mixture out onto prepared tray and spread evenly over tray until about 5mm thick. Bake for 40 minutes. Carefully turn and bake for a further 10 minutes or until dry and crisp. Transfer to a wire rack and cool. When cooled, break into pieces. Store in an airtight container for up to 2 weeks
Smoked Salmon Caesar salad
Ingredients
100g shaved prosciutto
2 baby cos, leaves separated
300g hot smoked salmon, broken into pieces
4 eggs
Shaved parmesan, to serve
Parsley or chervil leaves, to serve
Purchased creamy Caesar dressing, to serve
Method
Increase oven temperature to 200°C. Line a baking tray with baking paper. Place slices of prosciutto onto prepared tray and bake for 10 minutes or until crisp. Transfer to a wire rack and allow to cool. Break into pieces
Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves
Arrange lettuce leaves, salmon, prosciutto and seed crisps onto a large platter. Half eggs and add to salad. Sprinkle with shaved parmesan and parsley or chervil leaves. Serve with the salad dressing
Tips & Hints
Any leftover seed crisps are perfect to eat as a healthy snack or add them to your next cheeseboard instead of crackers
