Smoked Salmon & Jammy Egg Salad Plate

Easy brunch idea with jammy egg salad, smoked salmon and avocado.

This smoked salmon and jammy egg salad plate is a fresh, build-your-own-style meal that feels both elegant and effortless. The egg salad is made with crème fraîche instead of traditional mayo, giving it a lighter, tangier twist. A splash of lemon and a touch of Dijon mustard bring brightness and depth, making it the perfect complement to rich, silky jammy eggs.

Served alongside buttery slices of smoked salmon, ripe avocado, and crispy bread, this platter invites everyone to assemble their ideal bite. It’s great for brunch, lunch, or a light dinner, and works beautifully for entertaining. With its vibrant flavors and customizable setup, it feels a little fancy without any fuss.

If you like this egg salad combo, be sure to check out my other jammy egg recipes! Serve it in my favorite Le Creuset Mini Round Cocotte!

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Smoked Salmon & Jammy Egg Salad Plate

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Ingredients

The egg salad

• ▢ 2 tbsp creme fraiche
• ▢ 1 tbsp whole grain dijon mustard
• ▢ 1 tbsp chopped caper berries (or regular capers)
• ▢ 1 small shallot, diced
• ▢ lots of fresh dill
• ▢ 1/2 a lemon
• ▢ EVOO
• ▢ 3 eggs
• ▢ 1 tsp poppy seeds
• ▢ sea salt
• ▢ pepper

The rest

• ▢ bread of choice
• ▢ smoked salmon 
• ▢ avocado
• ▢ olive oil

Instructions 

• Bring a pot of water to a boil. While waiting for the water to boil. Add eggs to water and cook for 7.5 min for a slightly jammy egg. Remove from water and add to an ice bath. Peel and slice into 4 pieces
• Combine egg salad ingredients in a bowl and season to taste. Add egg slices and combine. Serve in a small bowl surrounded by whatever else you want. It is perfect with crispy bread, smoked salmon and avocado. Enjoy! 

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