WITH FENNEL, CUCUMBER, RADISH & DILL
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