Smoked salmon and haddock carpaccio with a soft-boiled egg recipe

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 154 calories / serving
  • Healthy
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Cook the eggs in boiling water for 6-8 minutes. Remove and peel carefully.

Arrange the slices of smoked fish overlapping on plates. Garnish with the chopped chives, chive stalks, lamb's lettuce and place the egg on the side.

Cut into the egg to allow the yolk to run, then season. Serve immediately.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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  • Ingredients

  • 150g smoked haddock fillet, cut as thin as possible into slices
  • 100g smoked salmon slices
  • 4 eggs
  • 50g (2oz) lamb's lettuce
  • 1tbsp chives, finely chopped
  • chive stalks, to garnish
  • salt
  • black pepper
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  • Energy 646kj 154kcal 8%
  • Fat 7.8g 11%
  • Saturates 1.9g 10%
  • Sugars 0.1g 0%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 0.4g Protein 21.2g Fibre 0.1g

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