Hot smoked salmon, fennel & watercress salad
2 bulb(s), baby fennel bulbs, thinly sliced, fronds reserved
1 individual, peeled into ribbons
1 medium, deseeded and finely chopped
Hot Smoked Salmon Fillet
Lemon Juice, Fresh
1 teaspoons, level
- Combine the fennel, cucumber, pepper, watercress and salmon in a large bowl.
- Chop the fennel fronds (you'll need 2 tablespoons). Combine the fronds, buttermilk, lemon juice and mustard in a bowl. Season with salt and freshly ground black pepper.
- Add the dressing to the salad and toss to combine. Serve.