Regal Cold Smoked Salmon Caesar Salad
- 7 oz Regal Cold Smoked Salmon
- 4 slices white bread or brioche bread
- 1 romaine lettuce, leaves separated, washed
- 4 eggs, soft boiled
- 3-4 radishes
- 1 cucumber, small, sliced thinly
- 1/2 cup parmesan cheese, shavings
- mint Leaves, to serve
- fresh dill, to serve
- lemon or lime wedges, to serve
- 1/2 tsp sea salt
- 1 tsp mustard powder
- 1/2 cup parmesan cheese, finely grated
- 3 egg yolks
- 3 cloves garlic, crushed
- 1/4 tsp black pepper
- 1 Tbsp white wine vinegar
- 1 Tbsp lemon juice
- 4 Anchovies
- 1 tsp Worcestershire sauce
- 1 1/2 cups canola oil
Make the Caesar dressing first. Place salt, mustard, anchovies, Parmesan, eggs, garlic, and pepper in food processor or blender. Blend briefly then scrape down the sides of the bowl. Add vinegar, blend again, then with motor on, gradually drizzle in oil. Continue until smooth and thick, then add lemon juice. Taste, you may need more lemon juice and pepper.
Preheat the oven to 200°C. Remove the Regal Cold Smoked Salmon from the fridge. Cut the slices of brioche or bread into cubes. Spread the cubes over a baking tray and spray with olive oil. Toast in oven for 10-12 minutes, until browned and crunchy.
Bring a pot of water to the boil. Lower the eggs into the water, turn down to a simmer. Cook for 6 ½ minutes. Remove eggs from water and drop immediately into ice cold water, to stop the cooking. Set aside.
Wash and separate the leaves of the romaine lettuce. Finely slice the cucumber and radishes. Arrange the Salad vegetables on a serving platter or plates. Top with slices Regal Cold Smoked Salmon, soft-boiled eggs, croutons and plenty of fresh mint and dill leaves. Dress with extra parmesan shavings, Caesar dressing and serve with lime wedges.