Rucola and Watercress Salad with Smoked Salmon and Quail Eggs

Ingredients

• 200 g smoked salmon (thin slices)
• 2 slices whole grain toast
• 1 head rucola
• 1 handful watercress
• pepper (ground)
• Salt
• 0.5 tsp Sugar
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 6 quail eggs

Instructions

1. 1.

   Cook the quail eggs in boiling water for about 8 minutes until soft‑hard, then cool and set aside. Rinse and dry the watercress and rucola. Dice the whole grain toast into 1–2 cm cubes and roast them in a pan with 1 tbsp hot olive oil until golden brown. Whisk together lemon juice, salt, pepper, sugar, and the remaining oil to make a dressing.

2. 2.

   Arrange the salmon slices decoratively on two plates. Mix the watercress and rucola, toss with the dressing, and place over the salmon. Peel the cooked quail eggs, halve them, and scatter around the salad with salmon. Sprinkle the toast cubes over the dish before serving.