Recipe: Delicious Smoked Salmon and Fennel Salad

Smoked Salmon and Fennel Salad. Fresh, sustainably sourced Scottish salmon delivered to your door. Fennel and Smoked Salmon Salad Fennel and Smoked Salmon Salad. Smoked Salmon, Avocado and Fennel Salad with Creamy Dill Dressing- a fast and hearty entree salad that makes for a delicious lunch or dinner main. This Smoked Salmon, Avocado and Fennel Salad with Creamy Dill Dressing reminds me a little of my favorite bagel, but in a bowl over healthy greens. Butter lettuce is a lovely carrier for the dressing, but Little Gems or Romaine hearts work well here.

Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil. Combine sliced fennel, fennel leaves, lemon juice, salt and pepper in a bowl. You can have Smoked Salmon and Fennel Salad using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Smoked Salmon and Fennel Salad

1. You need 6 slice of Smoked salmon.
2. You need 1 of Fennel (bulb).
3. It's 1/2 of lemon's worth Lemon peel (finely chopped).
4. It's 1 of lemon's worth Lemon juice.
5. It's 1 1/2 of times the amount of lemon juice Olive oil.
6. You need 1 of Salt and pepper.
7. You need 1 of Avocado (optional).

Divide the smoked salmon onto three plates. Arrange the lemon-seasoned fennel on the top or the side. Sprinkle with chopped dill and drizzle with olive oil. Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated.

Smoked Salmon and Fennel Salad instructions

1. Cut off the hard part above the fennel bulb and slice the white part into a thickness of 2-3 mm (put the green leaves aside for decoration)..
2. Use a peeler to remove the lemon peel and finely chop. Slice the smoked salmon into bite-sized pieces (quarters)..
3. Mix the lemon juice and olive oil, season with salt and pepper, and add the chopped lemon peel to make the dressing..
4. Add the fennel from Step 1 to the dressing, and add the smoked salmon. If you are using avocado, slice it into bite-sized pieces and add it here..
5. Top with the green fennel leaves you set aside for a nice finishing touch..

Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing. The refreshing flavours of clementine and fennel cut through the salty richness of the smoked salmon perfectly. To assemble the salads, spoon a little orange mayonnaise into the middle of each plate and sit a small pile of fennel strips on top. Scatter some orange segments over the fennel, then top these with chunks of smoked trout.