ocean trout with fennel salad

Shoot 6_072_ocean_trout

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.


  • 400g smoked salmon
  • 2 fennel bulbs, finely sliced
  • 1 tbsp capers, drained and rinsed
  • 1/4 bunch dill, chopped
  • 1/2 lemon, juice
  • 1 1/2 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.

serves 4 as a starter