Smoked Salmon and Fennel Salad
Smoked Salmon and Fennel Salad

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, smoked salmon and fennel salad. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Smoked Salmon and Fennel Salad is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Smoked Salmon and Fennel Salad is something that I have loved my whole life.

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 SALAD is topped with avocado, red onion, and the best lemon-dill dressing. It's a healthy lunch, and a great recipe for a brunch This Smoked Salmon Salad is an easy and beautiful dish to assemble, tossed with a refreshing lemon-dill dressing.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook smoked salmon and fennel salad using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Salmon and Fennel Salad:
  1. Take 6 slice Smoked salmon
  2. Prepare 1 Fennel (bulb)
  3. Take 1/2 lemon's worth Lemon peel (finely chopped)
  4. Make ready 1 lemon's worth Lemon juice
  5. Take 1 1/2 times the amount of lemon juice Olive oil
  6. Take 1 Salt and pepper
  7. Prepare 1 Avocado (optional)

All Reviews for Fennel and Smoked Salmon 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. 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.

Instructions to make Smoked Salmon and Fennel Salad:
  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.

Smoked salmon has many uses apart from the classic thinly sliced version with its accompaniments. I quite like the way they serve it in Russia, where the prime centre cut is thickly sliced You can serve this style of smoked salmon on its own, or with an accompaniment like this refreshing fennel salad. Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top.

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