Lemon-dill smoked salmon with fennel and olives
Uncooked fennel bulb(s)
1 medium, thinly sliced
1 medium, minced
6 medium, kalamata, chopped
1 Tbsp, drained
1 Tbsp, fresh, chopped
Lemon juice canned or bottled
12 oz, 3 (4-ounce) packages, thinly sliced
- Toss together all the ingredients except the smoked salmon in a medium bowl.
- Arrange the salmon, in one layer, on a round platter. Sprinkle evenly with the fennel mixture. Serve at once or cover with plastic wrap and refrigerate up to 2 hours. Yields 2 1/2 slices salmon and 1/4 cup fennel mixture per serving.