Tasmanian Smoked Salmon

Warm potato and poached egg salad, baby cress and crispy onions

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  • 400 gm Smoked salmon
  • 3 ea Kipfler potatoes
  • 4 Whole eggs
  • 2 Spring onions
  • 100 ml Mayonnaise
  • 1 Red onion
  • 100 ml Milk
  • 1 Punnet of cress
  • 100 gm Flour
  • Salt and pepper



Boil kipfler potatoes until cooked in salted water. Let cool and peel off skin.


Poach 4 eggs until soft, remove and drain.


Cut potatoes into chunks and put into a mixing bowl with sliced spring onions, mayonnaise, soft poached eggs (cut in half) and season with salt and pepper, very carefully mix gently with a spoon so as to not mush up eggs to much. Set aside.


In a small pan heat some oil. Slice red onion into thin rings and soak in milk, take out put into flour, then back into milk, then back into flour and deep fry in hot oil until golden. (1-2 minutes)

Remove and drain on kitchen paper.


On a plate arrange smoked salmon, place a small mound of salad on top of the salmon and garnish with the crispy onion rings and some baby cress.


Finish with some fresh black pepper, extra virgin olive oil, and a squeeze of lemon juice.


Always try to use egg mayonnaise as it has a neutral flavour, do not use sweet mayonnaise.