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4 skinless Scottish salmon fillets
8 hard boiled quail’s eggs or 4 hen’s eggs cut into quarters
110g cooked fresh green beans or asparagus
8 plump stoned olives
Fresh or tinned anchovies
225g of boiled baby potatoes
4 red cherry tomatoes, halved
4 yellow cherry tomatoes, halved
a combination of spinach, watercress and rocket
Finely chopped fresh parsley
Lightly brush the salmon fillets with olive oil and cook on a hot BBQ or in a frying pan for 5 to 6 minutes a side, until cooked through.
Dress the beans and baby potatoes in vinaigrette dressing and chopped parsley.
Place the spinach, watercress and rocket onto a large platter.
Carefully pile the salmon into the centre of the dish and then arrange all the other ingredients around the salmon.
Finally, drizzle a touch of the vinaigrette over the salmon and sprinkle with a little of the parsley to finish.
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