Fiery comapeño chile wakes up the other ingredients in this salad. The dressing is a simple olive oil and lemon juice, with smoked salmon supplying flavor, fat, and salt.

Comapeño & Egg Salad with Smoked Salmon

Rated 4 stars by 3 users

Share on Twitter
Share on Facebook
Share on Pinterest

Servings

2-4

Author:

Lior Lev Sercarz

Image ofComapeño & Egg Salad with Smoked Salmon

Ingredients

3 persian cucumbers, washed and cut in quarters lengthwise, then cut into sticks
2 scallions, sliced
Olive oil
Lemon juice
Salt
3 ounces of smoked salmon
4 soft-boiled eggs, peeled and sliced in half
Comapeño chile

View Cart (0) Checkout

Directions

Toss the cucumbers and scallions with olive oil, a couple pinches of salt, and lemon juice. Adjust seasoning to your tastes.
Plate the salad and top with the smoked salmon pieces and the halved eggs. Add a light (or heavy if you like heat) dusting of comapenõ chile, plus a bit of additional salt on the eggs if you like, and enjoy.