Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
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.