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Smoked salmon parcels with fennel & walnut salad

Smoked salmon parcels with fennel & walnut salad

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  • Preparation and cooking time
    • Prep:
    • No cook
  • More effort
  • Serves 4

Salmon and walnuts make an unusual marriage, but the flavours and textures work together really well. A great starter or light lunch

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal329
fat27g
saturates6g
carbs2g
sugars2g
fibre1g
protein21g
salt3.6g
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Ingredients

  • 350g smoked salmon
  • 1 fennel bulb with fonds
  • 2 rounded tbsp crème fraîche
  • 3 tbsp lemon juice
  • 5 tbsp walnut oil
  • few crisp lettuce leaves, Batavia or Little Gem
  • 25g walnut , roughly chopped

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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, August 2007

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A star rating of 3.6 out of 5.3 ratings
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