[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 30/03/2024. See terms.
Photo of Hot-smoked salmon, fennel and watercress salad by WW

Hot-smoked salmon, fennel and watercress salad

8
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Moderate
Made with fancy salmon, fennel and watercress, this salad could be a delightful lunchtime treat or a star side at a dinner party.

Ingredients

Fennel

2 baby, thinly sliced, fronds reserved

Lebanese cucumber

2 medium, cut into ribbons

Red capsicum

1 medium, finely chopped

Watercress

1 cup(s), (1 bunch)

Hot smoked salmon

3 fillet(s), (3 x 150g fillets) skin removed, flaked

Buttermilk

cup(s), (80ml)

Lemon juice

1 tbs

Dijon mustard

1 tsp

Instructions

  1. Combine sliced fennel, cucumber, capsicum, watercress and salmon in a large bowl.
  2. 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.

Notes

SERVING SUGGESTION: High-fibre wholegrain bread. TIPS: Dill-like fennel fronds have a delicate sweet aniseed flavour and are great in stews, soups, seafood dishes and salads. They also make a delicious pesto for pasta or fish dishes. Timesaver: Use a V-slicer or mandolin to slice fennel and a vegetable peeler to slice cucumber straight into the bowl. Use lemon juice from a bottle instead of fresh juice.