Radish and egg salad with frisee, smoked salmon and remoulade

Name: Radish and egg salad with frisee, smoked salmon and remoulade
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Eggs (size M); 4 TABLESPOONS Remoulade; 4 TABLESPOONS Milk; 100 g Frisée salad; 8 Radishes; 100 g Smoked salmon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Eggs (size M)
4 TABLESPOONS Remoulade
4 TABLESPOONS Milk
100 g Frisée salad
8 Radishes
100 g Smoked salmon

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Stir remoulade and milk until smooth. Clean and wash the salad, shake dry and pluck into bite-sized pieces. Wash, clean and slice the radishes.
2
Pluck the salmon into bite-sized pieces. Rinse eggs with cold water, peel and slice with an egg slicer. Arrange eggs, radishes, salad and salmon on plates. Drizzle with tartar sauce.