Perfect for when you're entertaining.
- 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
- Firstly make the dressing. Whisk the lime juice, stock syrup, olive oil and a twist of pepper together in a medium bowl.
- 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.
- 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.
- 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.
- Using a sharp knife, very thinly slice the salmon straight down (and not at the usual angle), including through the skin.
- Divide the slices among four serving plates, arranging them neatly in a row across the centre. Drizzle the honey over each one.
- Pile the salad into the centre of each plate, snip the reserved fronds over and serve.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips