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SALMON & AVOCADO SALAD WITH SOFT-BOILED EGGS

  • Woolworths
  • Mar 22, 2016
  • 1 min read

Ingredients

8 extra-large free-range eggs smoked salmon, choppped rocket, for serving firm, ripe avocados lemon juice olive oil, to drizzle

Cooking Instructions

Boil extra-large free-range eggs* for 3 to 4 minutes. Peel and set aside. Slice fillet lightly smoked trout into thin strips and arrange on a plate with fresh rocket and wedges of ripe avocado. Squeeze over lemon juice and olive oil, season and serve with the eggs.

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