Smoked salmon, watercress and wafer thin fennel served with a punchy dressing. Serve on Mother’s Day as a starter or a light lunch.

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

Name: Smoked Salmon, Fennel and Watercress Salad
Prep time: 10 min
Yield: 4 people (as a starter; 8 for a main)
Ingredients: 4 tablespoons flavourless oil; 4 tablespoons freshly squeezed orange juice; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 small bulb fennel; 120 g watercress; ⅓ of a cucumber; 200 g smoked salmon

Course: Lunch, Soup and Light Dinners, Mains

Prep Time: 10 mins

Servings: 4 people (as a starter; 8 for a main)

Author: Anna Bloomfield

Smoked salmon, watercress and wafer thin fennel served with a punchy dressing. Serve on Mother’s Day as a starter or a light lunch.

Print Recipe

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.