Today I made this delicious Fennel and Salmon Salad and we loved it. I find that fennel and fish go together in a great combitation. The two ingredients in fact blend together in a very balanced way: delicate and delicious. After the success of the Octopus Fennel and Orange Salad I wanted to try this version too.
Unfortunately I didn’t have oranges otherwise I would have added one cut into small pieces: I’m sure it would be fine. I will make the sacrifice and I will soon make it. 🙂
An easy and quick salad that becomes a fresh and light dish, it’s ideal as an appetizer or as a main course.
Let’s see how to make Fennel and Salmon Salad recipe! So let’s get started.
Other tasty recipes: Mushrooms Celery Parmesan and Walnuts Salad, Mushrooms Sausage and Cheese Bundles, Puff Pastry with cream Cheese Cherry Tomatoes and Salmon, Sunflower appetizer recipe, Smoked Salmon Pinwheels, Sauteed mushrooms, Insalata russa
Ingredients
Tools
Steps
Fennel and Salmon Salad recipe is really easy.
First, wash the fennel under running water and trim the stems up to the base: keep the green tufts (to decorate the final dish). Divide the fennel in half and remove any tough outer leaves.
With a sharp knife (or better with a mandoline) cut it into thin slices lengthwise.
Prepare the citronette: squeeze the juice of half a lemon, add salt and pepper to taste and add the extra virgin olive oil, whisk until smooth.
Lay sliced fennel on a serving dish, season with 1/2 of the citronette and toss gently. Now top with smoked salmon and pour the remaining citronette. Let it rest for a few minutes.
Finish with a few slices of lemon and serve.
Here it is. Fennel and Salmon Salad is ready.
Enjoy!
Buon appetito!
Storage
I recommend serving Fennel and Salmon Salad as soon as it is ready. If you have any leftover, you can store in the refrigerator closed in an airtight container, maximum 1 day.
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Varied doses for servings