2 eggs

2 Little Gem lettuces

150g pack hot-smoked salmon flakes

2 tsp capers

50g ready-made gluten free croûtons

For the dressing

1 tbsp garlic infused oil

2 anchovies from a tin

medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)

5 tbsp mayonnaise

1 tbsp white wine vinegar


Put the eggs in a small pan with enough water to cover, then bring to the boil. Boil for 6 mins exactly, drain, cool under running cold water, then peel.  Whisk together all the ingredients for the dressing, except for the anchovies.

Separate the leaves from the lettuces and divide between two bowls. Scatter over the salmon flakes, capers, anchovies and croûtons. Quarter the eggs, add them to the salad, then drizzle over the Caesar dressing and serve at once.

Recipe from Good Food magazine

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Hot-smoked salmon & egg Caesar

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