1 small Organic Red Cabbage
1 English cucumber
8 medium cherry tomatoes
4 medium poached eggs
10 fine slices of Atlantic Steelhead smoked salmon
2 teaspoons of olive oil
2 tablespoons of balsamic vinegar
1 teaspoon each fresh finely chopped herbs – cilantro, parsley
1 teaspoon fresh chopped garlic
Salt and Pepper to taste
Method for Salad
Poach the red cabbage for 5 minutes in hot water. Let it rest until cool then shred it into fine slices. Mix the finely chopped herbs with balsamic vinegar and the olive oil and salt and pepper and toss the cabbage with this mixture. Poach the 2 eggs to medium soft. Slice the cucumber and cherry tomatoes.
Arrange the smoked salmon on the serving plate top it with the mixed red cabbage and the poached eggs.
Preparation time 20 minuites, Serves 2