Traditional recipes

Smoked salmon and fennel salad recipe

Smoked salmon and fennel salad recipe

  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Salmon salad

A simple, elegant and delicious starter. This dish is perfect for dinner parties.

14 people made this

IngredientsServes: 3

  • 100-120g sliced smoked salmon
  • 250g baby fennel, green tops removed and reserved, thinly sliced
  • 1/4 teaspoon chopped fennel leaves
  • 1/2 lemon, juiced
  • 1 pinch salt
  • 1 pinch ground black pepper
  • chopped dill for garnish
  • extra virgin olive oil for drizzling

MethodPrep:15min ›Extra time:5min marinating › Ready in:20min

  1. Combine sliced fennel, fennel leaves, lemon juice, salt and pepper in a bowl. Mix well using your hands. Let sit for 5 minutes or until fennel is slightly softened.
  2. Divide the smoked salmon onto three plates. Arrange the lemon-seasoned fennel on the top or the side. Sprinkle with chopped dill and drizzle with olive oil.

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    • 8 slices smoked salmon - cut into thin ribbons
    • 1 head of fennel - trimmed and finely sliced
    • 2 cups washed rocket leaves
    • 2 cups washed cos lettuce leaves torn into bite sized pieces
    • 1 red onion finely sliced
    • 1 teaspoon preserved lemon finey diced
    • 2 teaspoons baby capers (rinsed)
    • 1 Yellow bell pepper, seeds removed - cut into fine strips about 2" long
    • 1 telegraph cucumber, cut into fine strips about 2" long
    • Dressing
    • Half cup good quality olive oil
    • 2 teaspoons tarragon vinegar
    • 2 teaspoons chopped chives
    • salt and freshly ground black pepper to taste.
    1. Combine fennel, rocket and cos lettuce in a large serving bowl. Toss in yellow peppers, cucumber, red onion and combine. Scatter baby capers and preserved lemon over the salad and arrange smoked salmon ribbons on top. Mix dressing ingredients together and drizzle over salad.

    12 ounces new potatoes, quartered

    4 tablespoons olive oil, divided

    Salt and ground black pepper

    1 large or 2 medium bulbs fennel, trimmed

    2 tablespoons rice vinegar

    2 tablespoons whole-grain mustard

    8 ounces cold-smoked salmon

    Heat the oven to 425 degrees.

    In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil. Season lightly with salt and pepper. Transfer the potatoes to a baking sheet, then roast until tender and lightly browned, 15 to 20 minutes. Transfer the roasted potatoes to a plate and refrigerate just until no longer hot, about 10 minutes.

    While the potatoes cook and cool, use a mandoline or food processor to shave the fennel as thinly as possible. Do the same with the onion. Set aside.

    In a large bowl, whisk together the vinegar, 2 tablespoons of the remaining olive oil, the mustard, sugar and a hefty pinch each of salt and pepper. Add the shaved fennel and onion, then toss until well coated. Divide the mixture between 4 serving plates. Top with the cooled potatoes.

    Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill.


    Smoked Salmon and Fennel Salad Smørrebrød

    Published: May 6, 2019 · Modified: Jan 20, 2021 by Kristi · This post may contain affiliate links.

    Smoked Salmon Smørrebrød with Fennel Salad

    Smoked salmon is a very popular ingredient in the Nordic countries. Salmon can be hot or cold-smoked: In the first instance, the salmon is smoked over heat that is greater than 120 degrees F. The result is a firm-fleshed, intensely smoky fish that has a cooked texture. Cold-smoked fish, on the other hand, is smoked at temperatures less than 80 degrees F. This process doesn't really cook the fish so the texture is silky and smooth, more like raw salmon.

    One of the most notable forms of Nordic cold-smoked salmon is gravlax: salmon that is cured in salt, sugar and dill. Some home recipes for gravlax call for simply rubbing the salmon in a salt and herb mixture and leaving it to cure in the refrigerator for a few days. These versions take on the intense flavor of the rub through the curing process but are not actually smoked in any way. Other recipes call for curing AND smoking at a low temperature (below 80 degrees, as mentioned above) giving it that characteristic smoky flavor.

    I am not ambitious enough to either cure or cold-smoke my own fish. There are many different brands of tasty and affordable smoked salmon available in the grocery store which suit me and my lazy ways just fine. My current favorite is the Whole Catch brand of gravlax from Whole Foods. It's delicious. a lemon and dill rub and just the right amount of smoke. It makes an excellent (and easy) star of the show for my latest smørrebrød creation.

    I love the simple sophistication of this combination: Dark rye bread, leafy greens and gravlax topped with a simple, crisp salad of thinly shaved fresh fennel. It takes just minutes to assemble but tastes like something far more involved. And that's what it's all about, right? Minimal effort, maximum flavor and serious Nordic vibes.


    Recipe Summary

    • 2 cups wood chips
    • 1 bulb fennel, trimmed and very thinly sliced
    • 2 (7 ounce) salmon fillets
    • salt and ground black pepper to taste
    • 1 cup quartered cherry tomatoes
    • 3 tablespoons olive oil
    • 1 lemon, juiced
    • 2 tablespoons fennel fronds and threads
    • 1 pinch white sugar
    • salt and ground black pepper to taste

    Place wood chips in a bowl cover with several inches of cold water and let soak for at least 1 hour.

    Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.

    Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).

    Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.


    Shaved fennel salad with smoked salmon

    There’s nothing more alluring than a nice, close shave.

    And it doesn’t apply only to a man’s face: Vegetables and fruits could use a shave, too. No, they don’t get a 5 o’clock shadow. And no, you don’t shave them with a Gillette. You use a mandoline. Or a good vegetable peeler. Or sometimes a very sharp knife.

    The transformative power of the simple technique of very thin slicing is nothing short of stunning.

    Anyone lucky enough to have been in possession of a truffle, black or white, knows the pleasure of that particular shave -- and how slicing it so thin changes it from a fungus you’d never want to bite into one of the most amazing things you can eat.

    But for a much less recherche example, take the prickly artichoke. You’d never think of eating one raw. Eating even a baby artichoke would be akin to eating wood -- with a garnish of prickles. But shave baby artichokes and the texture changes radically: The slices, in their wonderful thinness, are tender. Somehow even the flavor changes -- air becomes an ingredient and the raw thistle is suddenly delicate rather than impenetrable.

    That’s the idea of the artichoke salad at La Botte in Santa Monica, where chef Stefano De Lorenzo shaves baby artichokes into lengthwise slices. When he tosses them with a mustardy lemon-olive oil dressing, they really soak it up.

    But De Lorenzo doesn’t stop shaving there -- he’s a regular Figaro, adding shaved celery heart and shaved Parmigiano-Reggiano. He tosses all that with arugula and more dressing, to marvelous effect. Somehow, because the ingredients are all tissue-thin, the flavors combine in a way that they wouldn’t otherwise.

    At Zuni Cafe in San Francisco, chef Judy Rodgers has been known to shave raw white asparagus, for a salad with sliced blood oranges and shaved bottarga (salted, pressed dried tuna or mullet roe). She uses a vegetable peeler to shave thin slices off the peeled asparagus, making lovely white ribbons that get draped over the blood oranges. A microplane grater is used to shave the bottarga (tuna is her preferred roe with this salad).

    That dish raises the question: Why not shave green asparagus? In fact, that makes a compelling salad too. Trim the bottoms of the spears, then peel them. Lay one flat on a cutting board and start shaving -- which in this case means more peeling. Toss the pale green ribbons with some julienned prosciutto or ventresca (Spanish tuna belly canned in olive oil other high-quality canned tuna works well too) and a little vinaigrette, and it’s pretty fabulous.

    Carrots done this way are brilliant: Use a peeler to shave pared red, yellow and orange carrots from the farmers market. Shave a baby beet or two the same way, if you dare, and toss it with the carrots, some chopped carrot greens and a light vinaigrette for a fresh take on carrot salad.

    Shaving completely changes the nature of fennel. Cut it thick and you get plenty of crunch and a strong, sweet anise-like flavor that some people find overpowering. Shave it on a mandoline and the flavor goes much more subtle, making it a more cooperative partner for smoked salmon (dress the fennel with a mustardy vinaigrette to make a nice bridge). Or even yellowfin tuna carpaccio and shaved watermelon: That’s how Dakota Weiss, the new chef at Jer-ne at the Ritz-Carlton Marina del Rey, serves it.

    The shaved fennel, she says, isn’t sweet, and “the shaved watermelon adds a note of sweetness.” Unlikely as it sounds, drizzled with a lemon zest-infused olive oil, it’s quite appealing, with a wonderful contrast of textures between the silky tuna, the barely crisp fennel, the juicy-fresh watermelon and crunchy crystals of black sea salt.

    You can even shave ripe cantaloupe, giving a textural spin to the old classic prosciutto and melon. Let the ribbons fall on a plate, add a squeeze of lime, a drizzle of ruby Port and some unexpected chopped mint, then scatter jullienned prosciutto on top.

    And why stop there? Certain big, red radishes could probably use a shave ditto daikon. And don’t forget jicama -- which, sliced thin on a mandoline, benefits from a jaunty lime aftershave. Powder its nose with cayenne or chili powder, and you’re good to face the day.


    If you’re pushed for time when you’re making this, reduce the orange juice as per the recipe for the orange mayonnaise, but then just stir it into some ready-made mayo, and it will be on the table in no time.

    Serves 4

    • 3 – 4 navel oranges, depending on size
    • 3 – 4 blood oranges, depending on size
    • 2 medium-sized (or 1 1/2 large) bulbs fennel
    • Approx. 350g hot-smoked (also called smoked roasted) salmon fillets
    • Small mint leaves, to garnish
    • Orange mayonnaise:
    • 1 cup (250 ml) freshly-squeezed *orange juice, strained
    • 1 egg
    • 200 ml olive oil
    • 50 ml extra virgin olive oil
    • 1 – 2 teaspoons white wine vinegar, to taste
    • 2 teaspoons freshly squeezed lemon juice
    • 1 teaspoon sea salt, or more to taste
    • * If by any chance you have a plethora of blood oranges, use the juice in the mayonnaise – it gives it a lovely flavour and soft pink hue.

    For the mayonnaise, pour the orange juice into a small saucepan and sit it over high heat. Bring the juice to the boil, then leave it to bubble vigorously, swirling the pan regularly, until it has reduced to about 2 tablespoons of syrupy juice. (Keep an eye on it towards the end of the cooking time as it scorches easily). Remove it from the heat and let it cool a little.

    Plop the egg into a blender, and then with the blender going, ever-so slowly dribble in the olive oils. Basically you’re making a thin mayonnaise, so start off by dripping the oil in and then slowly increase the rate so a fine thread of oil streams in – the mixture will thicken as more oil is added. Finally, with the blender still going, pour in the vinegar, lemon juice, reduced orange juice and salt. The mixture will be a little thinner than regular mayonnaise but that’s fine, as it should have more of a sauce-like consistency. Taste it and adjust the salt/lemon/vinegar balance to suit you, then scrape it into a container and store it in the fridge until you need it (you can make it a couple of days ahead of time if you like).

    It’s best to get all the salad ingredients ready before starting to put this together. Peel the oranges with a very sharp knife, making sure no white pith remains, then cut down between the membranes to release the segments into a bowl. Halve the fennel bulbs and slice them very, very finely (a mandolin is fabulous for this) and flake the fish into nice chunks.

    To assemble the salads, spoon a little orange mayonnaise into the middle of each plate and sit a small pile of fennel strips on top. Scatter some orange segments over the fennel, then top these with chunks of smoked trout. Drizzle a little of the orange mayonnaise on top then repeat the layers, finishing off with a tiny bit more mayonnaise and a scattering of mint leaves. Serve any remaining dressing separately.


    Fennel, Lentil, and Salmon Salad

    This super fresh, hearty salmon salad features crunchy veggies and nutritious lentils to produce a colorful and exciting salad-as-a-meal.

    This post contains affiliate links. Full disclosure is at the bottom of the article.

    I&rsquoll be honest: when I think of a salad for lunch, it makes me slightly depressed. Yep, even after creating so many exciting, colorful, textured salad recipes, I do sometimes find myself thinking of a lunch salad as a boring bowl of greens that leave me hungry an hour later. Plus, there&rsquos that stigma of salad-as-a-diet-food that still pervades in popular culture&mdashI blame Hollywood for that! When do you see women characters ordering salad at the restaurant in a film? When they&rsquore on a diet or watching their weight, of course&mdashthat&rsquos the implied message, whether the film spells it out or not.

    Well, I, for one, need more than salad greens to keep myself fueled through the day. So, when I make a salad for lunch, I use greens, of course, but they&rsquore not the main event. I also like to pack in as many bright, colorful, nutritious, good-for-you ingredients as I can. This Fennel, Lentil, and Salmon Salad is probably the perfect illustration of my salad philosophy: in this delightfully textured dish, peppery arugula is combined with fiber-rich red lentils, good-for-you Omega-3-packed salmon, and crunchy fennel and radishes. These ingredients are combined with a super simple, super zingy lemon dressing you&rsquoll instantly want to drizzle on any and every salad.


    Smoked salmon and fennel salad recipe - Recipes

    I really like good smoked salmon. It&rsquos one of those foods that I rarely get tired of, be it on toast with a squeeze of lemon, with a poached egg, with scrambled eggs, in a soufflé, in a sandwich, on a flatbread or pizza. I&rsquom beginning to sound like Sam I Am and his green eggs and ham but there are really very few things that I would not eat smoked salmon with. Adding salmon to salads adds a certain elegance and richness to the dish.

    ¼ cup pistachios &mdash roughly chopped
    ¼ cup olive oil
    1 tablespoon red wine vinegar
    Pinch salt black pepper
    4 endives &mdash halved and thinly sliced crosswise
    1 large fennel &mdash fronds trimmed, quartered and thinly sliced crosswise
    1 tablespoon olive &mdash finely sliced
    8 oz smoked salmon &mdash cut into thin strips
    2 tablespoons dill &mdash finely chopped
    ¼ cup parsley &mdash finely chopped
    1 bunch chives &mdash finely chopped
    4 oz mesclun salad greens (optional - the salad made in the video does not have the mesclun in it - this is a nice variation)

    1. Place a heavy-bottomed pan over medium heat. Once hot, add the pistachios and dry roast them for 2-3 minutes. Place the pistachios in a large salad bowl and pour in the olive oil and vinegar. Whisk together well. Add a pinch of salt and some black pepper. Place serving utensils over the vinaigrette.

    2. Place the remaining ingredients on top of the utensils. When you are ready to serve the salad, toss it gently so that everything is well combined.

    Note: If you don&rsquot have smoked salmon, you can substitute cooked salmon filet.


    • 1 red onion, thinly sliced
    • 1 clove garlic, crushed
    • 1 tbsp balsamic vinegar
    • 1 tsp coconut sugar
    • 2 heads fennel, cut into thin wedges
    • 200g stale ciabatta, ripped into 1-2 cm chunks
    • 2 tbsp olive oil
    • 1 tsp finely chopped rosemary
    • ½ red chilli chopped
    • 100g piquillo pepper strips
    • 150g smoked salmon, cut into thin strips
    • 100g mixed baby leaves
    • 2 tbsp chopped chives
    • 2 tbsp Parmesan slivers
    • Drizzle olive oil
    1. Pre-heat oven to 160˚C/325˚F/gas mark 3. Mix the red onion with the garlic, vinegar and sugar. Set aside for at least 20 minutes.
    2. Heat a griddle pan until very hot. Toss the fennel in a little olive oil and season well. Grill each fennel wedge for a few minutes until lightly charred. This can be done in batches. Allow to cool.
    3. Toss the bread chunks in a tablespoon of olive oil with the rosemary and chilli. Place on a baking tray and into the oven for 10 minutes or until the bread is lightly browned and crisp.
    4. Toss the fennel with the bread, peppers, salmon and leaves. Fold through the onions and place in a serving bowl. Sprinkle with the chives and parmesan. Drizzle with good olive oil.

    Spirulina pancakes recipe with spinach and salmon

    Enjoy a light and healthy brunch with our recipe for spirulina pancakes. Delicious served with spinach and smoked salmon.


    Watch the video: Σαλάτα με Κινόα. Άκης Πετρετζίκης (December 2021).