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ocean trout with fennel salad

Yields4 Servings

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

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.

Nutrition Facts

Servings 0