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.

Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
 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.

ocean trout with fennel salad