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.
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.
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