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Salmon and avocado salad with soft-boiled eggs

By Abigail Donnelly
4
Easy
3 to 4 minutes

Ingredients

  • 4 extra-large free-range eggs*
  • 1 fillet lightly smoked trout
  • Fresh rocket
  • Ripe avocado*
  • Lemon juice
  • Olive oil

Method

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.