This is my absolute favourite plate for an informal meal or get-together. The eggs and beans can be prepared in advance, and it’s an easy way to feed a crowd with minimal effort!

Simple Salmon Share Plate

Ready in 20 minutes. Serves 6-8


For devilled eggs:

  • 6 free range eggs, hard boiled
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon curry powder
  • 1 tablespoon fresh parsley, very finely chopped
  • Salt & pepper

For the blanched beans:

  • 500g fresh green beans
  • knob butter
  • Coconut oil
  • 2 tablespoons sliced almonds

For the salmon

  • 1 side fresh New Zealand salmon (approx. 1.5kg
  • Coconut oil
  • 1 teaspoon dill (dried or fresh, although fresh is better)
  • Salt & pepper

For the salad

  • 1 iceberg lettuce
  • 1 punnet mixed baby tomatoes
  • Handful stuffed baby peppers


To make devilled eggs, peel and halve eggs lengthwise. Remove yolks and add to a bowl with mayonnaise, curry powder, parsley and seasoning. Mix together well, and either pipe or spoon ingredients back into egg whites. Refrigerate until using.

Blanch beans in boiling water for 2 minutes, then transfer immediately into iced water. When ready to use, heat butter and oil in a frying pan and fry almond slices until just coloured, Add beans and mix through until just warmed.

Season salmon with salt, pepper & dill. Sear in a heavy-based frying pan or on the barbecue until just coloured. Arrange salad on a large plate, place salmon in pieces over the top and arrange beans and stuffed peppers around the sides. Serve with fresh bread or potato salad.