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Photo of Smoked salmon and fennel salad on rye by WW

Smoked salmon and fennel salad on rye

7
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Moderate
Lay a poached egg and slices of smoked salmon on a crunchy fennel salad for a modern meal that’s bursting with flavour

Ingredients

Egg(s)

2 medium

Light cream cheese

2 tbs, softened

Lemon juice

1 tbs

Fresh dill

1 tbs, finely chopped

Fennel

1 small, shaved

Capers, rinsed, drained

1 tbs, finely chopped

Light rye bread

2 slice(s)

Smoked salmon

100 g

Fresh flat-leaf parsley

1 tbs, coarsely chopped

Instructions

  1. Half-f ill a large frying pan with water and bring to a simmer. Carefully crack 1 egg into a small cup. Carefully slide egg out of cup into the water. Repeat with remaining egg. Poach eggs gently for 1–2 minutes or until egg whites are set and yolks remain soft. Remove eggs using a slotted spoon. Drain on a plate lined with paper towel.
  2. Meanwhile, combine cheese, juice and dill in a medium bowl. Add fennel and capers and toss to combine. Season fennel salad with freshly ground black pepper.
  3. Grill or toast bread on both sides until lightly browned. Top with fennel salad, smoked salmon and poached eggs. Serve sprinkled with parsley.

Notes

SERVING SUGGESTION: baby spinach leaves.TIP: For very thin fennel slices, shave it with a mandolin or V-slicer. Both are available at kitchenware shops and department stores.

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