• Course Light Meals
  • Complexity Easy
  • Cooking Time 40 minutes
  • Serves 4


  • 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
  • 8 radishes
  • 4 red cherry tomatoes, halved
  • 4 yellow cherry tomatoes, halved
  • a combination of spinach, watercress and rocket
  • Finely chopped fresh parsley
  • Vinaigrette dressing
  • Olive oil


  1. 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.
  2. Dress the beans and baby potatoes in vinaigrette dressing and chopped parsley.
  3. Place the spinach, watercress and rocket onto a large platter.
  4. Carefully pile the salmon into the centre of the dish and then arrange all the other ingredients around the salmon.
  5. Finally, drizzle a touch of the vinaigrette over the salmon and sprinkle with a little of the parsley to finish.