Hot smoked salmon with fennel salad & lemon mayo
By Good Food
Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch
- Takes 15 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 534
- fat 42g
- saturates 6g
- carbs 11g
- sugars 8g
- fibre 6g
- protein 28g
- salt 3.8g
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
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.
Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.
