Smoked Salmon with Fennel, Apple and Honey

Perfect for when you're entertaining.

Ingredients


  • juice of 1 lime
  • 2 tblsp stock syrup (sugar dissolved in an equal quantity of water)
  • 2 tblsp extra-virgin olive oil
  • 1 fennel bulb (quartered and core removed)
  • 1 granny smith apple
  • 200 g piece wild smoked salmon
  • 1 tblsp honey
  • freshly ground black pepper

Method

  1. Firstly make the dressing. Whisk the lime juice, stock syrup, olive oil and a twist of pepper together in a medium bowl.
  2. Bring a pan of salted water to the boil. Very finely slice the fennel (a Japanese mandolin is best for this if you have one), reserving any fronds.
  3. Blanch the fennel for a few seconds in the boiling water and then refresh in iced water. Drain well and pat dry. Add the fennel to the dressing.
  4. Thinly slice the apple (again a mandolin is great for this), avoiding the core. Stack the apple slices and finely shred into sticks. Add the shredded apple to the dressing and toss everything together well.
  5. Using a sharp knife, very thinly slice the salmon straight down (and not at the usual angle), including through the skin.
  6. Divide the slices among four serving plates, arranging them neatly in a row across the centre. Drizzle the honey over each one.
  7. Pile the salad into the centre of each plate, snip the reserved fronds over and serve.




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