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
Difficulty and servings
Serves 2
Preparation and cooking times
Takes 15 mins
- 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.
PER SERVING
534 kcalories, protein 28g, carbohydrate 11g, fat 42 g, saturated fat 6g, fibre 6g, sugar 8g, salt 3.8 g
Recipe from Good Food magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2248665/
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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
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Difficulty and servings
Serves 2
Preparation and cooking times
Takes 15 mins
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
PER SERVING
534 kcalories, protein 28g, carbohydrate 11g, fat 42 g, saturated fat 6g, fibre 6g, sugar 8g, salt 3.8 g
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01 September 2012
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01 September 2012
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