Hot-smoked salmon, fennel and watercress salad
2 baby, thinly sliced, fronds reserved
2 medium, cut into ribbons
1 medium, finely chopped
1 cup(s), (1 bunch)
hot smoked salmon
3 fillet(s), (3 x 150g fillets) skin removed, flaked
⅓ cup(s), (80ml)
- Combine sliced fennel, cucumber, capsicum, watercress and salmon in a large bowl.
- Chop fennel fronds (you will need 2 tablespoons). Combine fronds, buttermilk, juice and mustard in a small bowl. Season with salt and pepper. Add dressing to salad and toss gently to combine. Serve.