- 350g smoked salmon
- 1 fennel bulb with fonds
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 2 rounded tbsp crème fraîche
- 3 tbsp lemon juice
- 5 tbsp walnut oil
- few crisp lettuce leaves, Batavia or Little Gem
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- 25g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
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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.
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.