Smoked Salmon with Egg Salad and Green Beans

Ingredients for Smoked Salmon with Egg Salad and Green Beans

• 230g haricots verts or other green beans, cut into 3/4-inch lengths

• 1 tablespoon Dijon mustard

• 1 teaspoon finely chopped shallot

• 2 tablespoons red-wine vinegar

• 1 tablespoon extra-virgin olive oil

• 8 hard-boiled large eggs, chopped

• 50g mayonnaise

• 2 celery ribs, finely chopped (1 cup)

• 2 tablespoons chopped chives

• 1 teaspoon grated lemon zest

• 1 teaspoon fresh lemon juice

• 4 cups coarsely chopped baby rocket

• 230g sliced smoked salmon, coarsely chopped

• 4 (450g) wide jars or containers with lids

• bagel chips

How to make Smoked Salmon with Egg Salad and Green Beans

Cook beans in a medium saucepan of boiling salted water (2 teaspoons salt for 1.9L water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.

Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper and toss with beans.

Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoons salt, and 1/4 teaspoons pepper.

Divide rocket among jars and layer beans, salmon, and egg salad on top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.