It’s nearly Mother’s Day and this smoked salmon, fennel and watercress salad is the perfect thing to serve for a light lunch or as a starter. It’s quick and easy to put together so there’s even a chance that someone may do all the hard work for you. The combination of ingredients works really well creating a fresh, punchy salad that is not overbearing. The dressing ties everything together, its sharpness cutting through the smoky richness of the fish.
If I’m serving this as a starter I like it just as it is, no bread needed. When serving it as a main however, I think some freshly baked ciabatta spread thickly with salted butter goes brilliantly – it is Mother’s Day after all.
Smoked Salmon, Fennel and Watercress Salad
Smoked salmon, watercress and wafer thin fennel served with a punchy dressing. Serve on Mother’s Day as a starter or a light lunch.
Ingredients
For the dressing
- 4 tablespoons flavourless oil
- 4 tablespoons freshly squeezed orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
For the salad
- 1 small bulb fennel
- 120 g watercress
- ⅓ of a cucumber
- 200 g smoked salmon
Instructions
For the dressing
- Place all the dressing ingredients into a jar, screw the lid on tightly and shake well. Pour into a serving jug or bowl.
For the salad
- Cut the stalks from the fennel reserving the fronds. Remove the tough outer leaves from the bulb then cut it into very thin slivers using either a mandolin or knife. If using a knife then make sure it’s very sharp and take your time or you will end up with slices that are thick and tough.
- Cut the cucumber into half-moon slices.
To assemble
- Layer the smoked salmon, watercress, fennel and cucumber onto the plate. Scatter over some of the fennel fronds and a little black pepper as a garnish.
- Serve with the dressing on the side for people to help themselves to.
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