This is a lovely recipe for a Spring lunch or brunch and uses some fantastic local ingredients too.
2 Glenballyeamon free range eggs
1 North Coast Smokehouse hot smoked salmon fillet
4 slices of Ursa Minor Bakehouse sourdough of choice (I used seeded)
8 baby potatoes, boiled
2 tbsp mayonnaise
Prawns to garnish
Boil the eggs to your liking. I like them on the slightly firmer side of soft for a salad so after bringing the eggs to a boil in a pan of cold water, allow to boil for 2 minutes maximum.
Flake the fish, chop the potatoes and slice the scallions. Combine these ingredients with the mayonnaise (recipe for homemade in an earlier post here) and seasoning.
Toast the sourdough and butter to your liking. Top the toast with the potato salad, adding a few prawns, if you like and plenty of spinach leaves.
Slice the boiled eggs and sit them on top to finish off the dish perfectly.