Zesty salmon with fennel & watercress salad
Lemon Juice, Fresh
Tesco Red Wine Vinegar
300 g, torn into strips
300 g, trimmed and thinly sliced
100 g, trimmed and thinly sliced
45 g, peeled into ribbons
Rye Bread (German Style)
WW Reduced Fat Soured Cream
½ teaspoons, level
- Whisk together the lemon juice and zest, vinegar and oil in a large bowl. Add the salmon, fennel and radishes, season with a little freshly ground black pepper and toss to combine.
- In a mini processor, whizz together the dressing ingredients and 1 tablespoon of water. Add a little extra water if you prefer a looser dressing.
- Mix together the cucumber and watercress leaves. Divide between four plates and top with the salmon, fennel and radish mixture. Drizzle over the dressing and serve with the rye bread, cut into fingers. on the side.