Hot smoked salmon and egg salad

Ingredients

• 8 eggs
• 150g Sugar snaps
• 100g Peas
• 3 baby gem, shredded
• ½ cucumber
• 100g radish, finely sliced
• ½ bunch spring onions, finely sliced
• 1 lemon, juice
• 2 tbsp extra virgin olive oil
• 2 avocado, sliced
• 200g hot smoked salmon
• Oil, for frying
• 100g sourdough, diced
• For the dressing
• 100g greek yoghurt
• 1.5 tbsp creamed horseradish
• 1 lemon, juice and zest
• 80ml single cream
• 1.5 tbsp salad cream
• 10g flat leaf parsley, finely chopped
• 1-2 tbsp water (depending on how thick you like the dressing)

Method

1.  Bring a pan to the boil and cook the eggs for 6 minutes. Drain and run under cold water until cool enough to peel. Bring another pan of water to the boil and cook the sugar snaps and peas for 3-4 minutes. Drain and run under cold water.

2.  For the dressing, mix all the ingredients together and season to taste. In a large mixing bowl, toss the baby gem, sliced cucumber, peas, sugar snaps, radishes and spring onions together with the lemon and olive oil. Season with salt and pepper and spoon onto a platter. Half the eggs and top the salad with the avocado and salmon.

3.  In a small frying pan, heat a little oil and toast the sour dough for a few minutes on each side until golden. Top the salad and drizzle over the dressing to serve.