This is great light lunch or a quick to prepare starter. Serve it with some creme fraiche with some horseradish stirred through and some crusty bread.
400 g smoked salmon
2 fennel bulbs, finely sliced
1 tbsp capers, drained and rinsed
¼ bunch dill, chopped
½ lemon, juice
5 ½ tbsp extra virgin olive oil
1
Put the sliced fennel, dill, capers, lemon juice and olive oil into a bowl and mix to combine. Arrange the smoked salmon in a single layer on a round serving dish. Pile the fennel salad in the middle and serve.
Ingredients
400 g smoked salmon
2 fennel bulbs, finely sliced
1 tbsp capers, drained and rinsed
¼ bunch dill, chopped
½ lemon, juice
5 ½ tbsp extra virgin olive oil
Directions
1
Put the sliced fennel, dill, capers, lemon juice and olive oil into a bowl and mix to combine. Arrange the smoked salmon in a single layer on a round serving dish. Pile the fennel salad in the middle and serve.
