Smoked Salmon and Mushroom Salad

Finally, a healthy dish to make up for all the Season's indulgence.  Serves 3-4

1 Medium Broccoli

250g Smoked Salmon

4 Eggs Poached

1 small Romane Lettuce

1 Carrot

300 g button Mushrooms

1 tsp Honey

2 tbsp Olive Oil

1 tbsp Capers in Vinegar

1 tsp English Mustard

1 lemon

50g Pine Nuts

1 tbsp chopped fresh parsely

Sea Salt and Freshly ground pepper

Cut Broccoli into florets, then cover with enough water, add 1 tsp salt and bring to boil.  Boil for 5 minutes then lift with a slotted spoon and give them a run with cold water to hold their vibrant green colour.  Set aside. In the same water, squeeze the juice of 1/2 lemon then add sliced mushrooms.  Boil for 1 minute. Drain but leave in the pan. While still hot add honey, capers, mustard, olive oil  and squeezed juice from 1/2 lemon.  Season with salt and pepper cover pan with lid shake well.

Heat a small frying pan, add pine nuts and toast for 2-3 minutes till golden. Tturning pan all the time for an even colour.

Arrange lettuce on a large serving bowl, scatter broccoli over.  Shave carrot with potato peeler and add to salad.  Layer with smoked salmon slices, arrange poached eggs on top, then  spoon warm marinated mushrooms all over.  Finally sprinkle with toasted pine nuts and chopped parsely