1 egg, soft boiled (8 minutes) and shelled
12 French beans, cooked
120g/4oz salad leaves
2 tomatoes, quartered
12 black or green olives
2 fresh salmon fillets ( 100g-150g/3½oz – 5oz each)
sea salt and freshly ground black pepper lemon
4 new potatoes, scrubbed, cooked and halved
2 lemon wedges, to serve
For the dressing
50ml/1½ floz salted Kerrygold butter, melted
60ml/2 floz lemon juice,
1 tsp dijon mustard
sea salt and freshly ground black pepper
1. Season the salmon fillets with salt and freshly ground black pepper and place a frying pan on a high heat. Add the butter and once it’s melted, add the salmon fillets and cook for 3 minutes on each side or until cooked completely.
2. Cut the egg into quarters and place in a mixing bowl with the potatoes, French beans, salad leaves and tomatoes.
3. To make the dressing, whisk all the ingredients together and set aside. Pour the dressing over the salad ingredients and gently toss.
4. Divide the salad between two plates and place a salmon fillet on each plate and serve with a wedge of lemon