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Hot smoked salmon with fennel salad & lemon mayo

Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch

  • Takes 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 534
  • Carbohydrates 11
  • Saturated Fat 6
  • Sugar 8
  • Protein 28
  • Fat 42
  • Fibre 6
  • Salt 3.8

Nutrition per serving

  • Calories 534
  • Carbohydrates 11
  • Saturated Fat 6
  • Sugar 8
  • Protein 28
  • Fat 42
  • Fibre 6
  • Salt 3.8

Ingredients

  • juice ½ lemon
  • 6 tbsp light mayonnaise
  • small bunch dill, chopped
  • 1 fennel bulb, halved and thinly sliced
  • ½ cucumber, peeled lengthways into ribbons
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 40g bag watercress leaves
  • 200g pack peppered hot smoked salmon fillets

Method

  1. Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.

  2. Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.

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