• 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.