Serves 4 

This bright and fresh salad is the perfect addition to any brunch spread!

Salad:

• 2 packages of Wolfhead cold smoked salmon 
• 1/2 container Bramble Hill pea shoots 
• 4 soft boiled eggs, sliced in half 
• 1 package mixed greens 
• 1 cucumber, shaved or thinly sliced
• 1 avocado sliced
• 2 tbsp. capers 
• Fresh dill, garnish 
• Fresh chives, garnish 

Dressing:

• 1 small shallot
• Juice of half a lemon
• 1/4 cup olive oil
• 1/4 cup fresh dill
• 2 tbsp drained capers
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp back pepper
• 1 tsp maple syrup 

Accompaniments:

• Pete’s Sourdough Bread
• Salted butter

Instructions:

• Boil water for eggs. Once boiled cook for 6 minutes, drain and transfer to ice bath
• Prepare your vegetables for the salad
• Combine all dressing ingredients in a food processor and blitz until smooth
• Assemble salad in individual bowl or family style and drizzle with the dressing 
• Plate and serve with toasted and buttered sourdough bread

Recipe by Erin Pettipas