Smoked salmon parcels with fennel & walnut salad
Salmon and walnuts make an unusual marriage, but the flavours and textures work together really well. A great starter or light lunch
0
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 20 mins
No cook
- Select 4 slices of salmon and use to line four ramekins, allowing the slices to drape over the edges. Finely chop the remainder and put in a bowl. Trim the fronds from the fennel and finely chop. Add the chopped fronds to the chopped salmon along with the crème fraîche, 1 tbsp lemon juice and seasoning. Mix well, then divide between the lined ramekins. Fold over any overhanging salmon and cover with cling film. Chill until ready to serve.
- Halve, quarter and core the fennel, then shred as finely as you can. Put in a bowl with the remaining lemon juice, 3 tbsp walnut oil and seasoning. Put a few lettuce leaves on each plate and scatter over the dressed fennel. Invert the salmon onto the plates, then scatter over the chopped walnuts. Drizzle with the remaining oil, season with black pepper and serve.
Healthy benefits
Walnuts are rich in omega-3 fatty acids, which are vital for brain function and cardiovascular health. They are a good source of protein, especially tryptophan, which is needed to produce the 'feel-good' brain chemical serotonin. They also supply useful quantities of magnesium, copper, zinc and vitamin E, and have valuable antioxidant properties.
Per serving
329 kcalories, protein 21g, carbohydrate 2g, fat 27 g, saturated fat 6g, fibre 1g, salt 3.6 g
Recipe from Good Food magazine, August 2007.
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http://www.bbcgoodfood.com/recipes/4623/
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 20 mins
No cookPrepare-ahead starter
Ingredients
Per serving
329 kcalories, protein 21g, carbohydrate 2g, fat 27 g, saturated fat 6g, fibre 1g, salt 3.6 g
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25 September 2008
Nicola Rogers commented on this recipe
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