Caesar Salad with Hot Smoked Salmon
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Caesar Salad with Hot Smoked Salmon
Ingredients:
Seed Crisps
Smoked Salmon Caesar salad
Seed Crisps
- 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
- 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
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