Hot-smoked salmon, fennel and watercress salad

3
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 bulb(s)

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.

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