Award Winning Smoked Salmon

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Serves 4 

Black Mountains Smokery Smoked Kipper, Spinach, Bacon Salad

6 Rashers Smoked Streaky Bacon, fried until crispy
500g/1lb 2oz New potatoes, cooked and halved
350g/12oz Spinach, washed and dried
Smoked Mackerel, cooked, de-boned and flaked
4 Free-range eggs, poached
3 tbsp Fino Olive Oil
1 tbsp White wine vinegar
1 Garlic clove, chopped
2 tsp Wholegrain mustard
Freshly ground black pepper

For the salad, place all ingredients (except the eggs) into a large bowl and gently mix to combine.

For the dressing, put all ingredients into a small to medium sized bowl and stir well. Pour the dressing over the salad, coating all the ingredients.

Serve the salad in a serving dish and top with a poached egg.


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