Ingredients 1 egg, soft boiled (8 minutes) and shelled

12 French beans, cooked

4 oz salad leaves

2 tomatoes, quartered

12 black or green olives

1.5 oz

Salted Butter

2 fresh salmon fillets (3.5 oz – 5 oz each)

Sea salt and freshly ground black pepper lemon

4 new potatoes, scrubbed, cooked and halved

2 lemon wedges, to serve

For the dressing:

1.5 fl oz melted

Salted Butter

2 fl oz lemon juice

1 tsp dijon mustard

Sea salt and freshly ground black pepper

Instructions:

  1. Season the salmon fillets with salt and freshly ground black pepper and place a frying pan on a high heat. Add Kerrygold Salted Butter and once it’s melted, add the salmon fillets and cook for 3 minutes on each side or until cooked completely.
  2. Cut the egg into quarters and place in a mixing bowl with the potatoes, French beans, salad leaves and tomatoes.
  3. To make the dressing, whisk all the ingredients together and set aside. Pour the dressing over the salad ingredients and gently toss.
  4. Divide the salad between two plates and place a salmon fillet on each plate and serve with a wedge of lemon.