Smoked salmon parcels with fennel & walnut salad
Serves 4
More effort
Prep:
No cook
Salmon and walnuts make an unusual marriage, but the flavours and textures work together really well. A great starter or light lunch
Skip to ingredients
- 350g smoked salmon
- 1 fennel bulbwith fonds
- 2 rounded tbsp crème fraîche
- 3 tbsp lemon juice
- 5 tbsp walnut oil
- few crisp lettuceleaves, Batavia or Little Gem
- 25g walnutroughly chopped
Nutrition: per serving
- kcal329
- fat27g
- saturates6g
- carbs2g
- sugars2g
- fibre1g
- protein21g
- salt3.6g
Method
step 1
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.
step 2
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.
