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Hot Smoked Salmon Caesar Salad

hot smoked salmon caesar salad



16 French stick slices

1/3 C olive oil, plus extra to brush

3 rashers bacon, rind removed

3 eggs

2 T lemon juice

1 t Dijon mustard

2 anchovy fillets in oil, drained (optional)

Salt & pepper

2 baby cos lettuces, outer leaves removed

40g shaved parmesan

400g hot smoked salmon, skin removed, flaked



  1. Preheat the oven to 180°C and line a baking tray with foil. Brush the French stick slices with oil and place on the baking tray with the bacon. Bake for 5-6 minutes until the bacon is crisp and the bread is golden. Remove the tray from the oven and allow to cool, then break bacon into shards. Set aside.
  2. Place 2 whole eggs in a small saucepan over high heat, cover with water and bring to the boil. Reduce heat to medium and simmer for 3 minutes for soft-boiled. Cool eggs, then peel, quarter and set aside.
  3. Place the remaining 1 egg in a food processor with the lemon juice, mustard, and anchovy, if using, then whiz to combine. With the motor running, gradually add the oil in a slow, steady stream until it forms a smooth dressing. Season well.
  4. To serve, separate the lettuce leaves, then divide among 4 serving plates, tearing any larger leaves. Top each plate with 4 baguette slices, 2 egg quarters some bacon and parmesan shavings. Add the flaked salmon, then drizzle with dressing.


Serves 4.

Recipe adapted from


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