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Soft Boiled Egg, Smoked Codís Roe And Avocado Salad With Horseradish Dressing

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Ingredients

4 free-range eggs, brought to room temperature
1 frisťe lettuce
1 ripe avocado
50g macadamia nuts
300g smoked codís roe
Small bunch of chives

For the horseradish dressing

2 shallots
100ml olive oil
Juice of 1 lemon and grated zest of Ĺ
2 tsp grated horseradish, preferably fresh
1 tsp cracked peppercorns
A little Maldon sea salt

Details

Serves: 4


Method

Bring a pan of salted water to the boil and lower in the 4 eggs. Bring the pan back to the boil and cook the eggs for 6 minutes exactly. Lift them out and plunge them into a bowl of iced water, then set aside for half an hour to allow them to cool right down. Separate the frisťe leaves and put them in a large salad bowl.

Make the horseradish dressing: put the chopped shallot into a bowl together with the olive oil, lemon juice and grated zest, horseradish, cracked peppercorns and sea salt. Stir everything together and set aside.

Halve the avocado, peel it, remove the stone and dice the flesh, then add the diced flesh to the salad bowl. Put the nuts in a plastic bag and give them a gentle bashing to break them into coarse nibs. Add them to the salad bowl.

Slice the codís roe and shell the eggs. Dress the salad with four-fifths of the dressing and toss well. Divide it between 4 plates and place 2 egg halves on the top of each pile, then arrange the codís roe slices around the egg. Spoon the rest of the dressing over the eggs. Chop some chives and scatter them over the top.

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