Smoked Salmon, Fennel and Watercress Salad
Servings: 4 people (as a starter; 8 for a main)
Smoked salmon, watercress and wafer thin fennel served with a punchy dressing. Serve on Mother’s Day as a starter or a light lunch.
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
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.
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%)