Lemon-dill smoked salmon with fennel and olives
0
Points®
Total time: 7 min • Prep: 7 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This easy appetizer or side dish is so simple to prepare. It uses a mix of fresh vegetables, flavorful jarred ingredients, and presliced smoked salmon, making this dish a snap to put together. Each package of smoked salmon contains about 5 slices and is available in the seafood section of supermarkets. You can use a fresh lemon in this recipe if you like—it will only take half a lemon to produce enough juice—and you can garnish with fresh spirals of lemon zest for a pretty garnish. When buying fennel, look for small, heavy bulbs that are firm and free of cracks or browning. The stalks should be crisp with feathery, bright-green fronds.


Ingredients
Uncooked fennel bulb
1 medium, thinly sliced
Shallot
1 medium, minced
Olives
6 olive(s), medium, kalamata, chopped
Capers
1 Tbsp, drained
Dill
1 Tbsp, fresh, chopped
Lemon juice canned or bottled
2 tsp
Smoked salmon, lox
12 oz, 3 (4-ounce) packages, thinly sliced
Instructions
1
Toss together all the ingredients except the smoked salmon in a medium bowl.
2
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.
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