SMOKED SALMON

WITH FEN­NEL, CU­CUM­BER, RADISH & DILL

NZ House & Garden - Outdoor Living - - Outdoor Entertaining -

En­joy this re­fresh­ing, fuss-free salad Scandi style, piled onto slices of rye bread to make open sand­wiches.

400g cold-smoked salmon slices

2 fen­nel bulbs, thinly sliced

4 young radishes, thinly sliced

¼ tele­graph cu­cum­ber, halved length­wise,

peeled, seeds re­moved, thinly sliced

1 le­mon, juice and zest 2 ta­ble­spoons olive oil ¼ cup fresh dill

Cracked pep­per for gar­nish

Ar­range salmon slices on a large plate or plat­ter. Place fen­nel, radishes and cu­cum­ber in a bowl and sea­son with flaky sea salt and freshly ground black pep­per. Add le­mon juice and zest and toss to­gether.

Pile the salad on top of the salmon slices, driz­zle with the olive oil and scat­ter with dill and a lit­tle cracked pep­per. Serve with slices of rye bread. Serves 6-8

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