Smoked Salmon Fennel and Watercress Salad

Smoked Salmon, Fennel and Watercress Salad

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.
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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
  • of a cucumber
  • 200 g smoked salmon


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.


Calories: 234kcal (12%) | Carbohydrates: 11g (4%) | Protein: 11g (22%) | Fat: 16g (25%) | Saturated Fat: 1g (5%) | Cholesterol: 11mg (4%) | Sodium: 478mg (20%) | Potassium: 496mg (14%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 1130IU (23%) | Vitamin C: 29.2mg (35%) | Calcium: 74mg (7%) | Iron: 1mg (6%)

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