Prep: 5 mins

Cook: 10 mins

Yields: 1 Serving

Salmon is a filling and tasty protein source. This refreshing breakfast salad can make a pleasant change as the hot smoke cooks the fi sh while imparting a lovely smoked fl avour to it. The quantities can easily be doubled if cooking for two.

Smoked Salmon Breakfast Bowl


  • 1 hot smoked salmon fillet, free from sugar and nitrates
  • 2 free range eggs (these can be omitted if you want an egg-free breakfast)
  • 1 tsp coconut oil
  • 1 handful mixed salad greens, washed
  • 1 sprig dill, chopped
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • ½ lemon, cut into half


  • In a small bowl, beat the eggs until well combined. Heat a non stick frying pan over a medium heat. Melt the coconut oil then pour in the eggs, turning the pan so the eggs cover the surface evenly to make a thin omelette. Cook for 1 minute then flip and cook for another minute so both sides are golden. Remove from the heat.
  • Once cool enough to handle, remove the omelette from the pan and roll up like a crepe. Cut into thin strips. Set aside.
  • In a bowl, add the salad leaves, dill and olive oil. Squeeze ¼ of the lemon into the bowl. Take the salmon fillet and flake the meat into the bowl. Stir to combine. Serve with a wedge of lemon.

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