
Fennel, smoked salmon and macadamia salad
Ingredients
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400g fennel bulb
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60g mixed baby leafeswashed and dried
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8-10 sugar snap peascut finely
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75g Dry roasted unsalted MacadamiasSuncoast Gold Australian
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175g hot-salmon salmonsteak
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2 tbsp Macadamia oilSuncoast Gold Australian (lemon infused)
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Sea saltto taste
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1 spring dill
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Directions
Step 1
Mark as Complete
Slice the end off the fennel and remove any bruised outer parts. Slice the fennel very finely with a large sharp knife (a mandolin is very handy). Place fennel in a mixing bowl and toss together with the mixed leaves, sugar snap peas and macadamias.
Step 2
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Flake the salmon, removing any bones and skin. Place in the bowl and toss to combine. Drizzle in the lemon oil and season to taste. Toss again.
To make the lemon infused macadamia oil, mix the macadamia oil with the finely grated zest of 1 lemon.
Step 3
Mark as Complete
Separate the salad onto two plates and serve immediately, garnished with a few of the feathery fennel tops or sprigs of dill.
Step 4
Mark as Complete
Ingredients
Adjust Servings:
400g fennel bulb | |
60g mixed baby leafes | |
8-10 sugar snap peas | |
75g Dry roasted unsalted Macadamias | |
175g hot-salmon salmon | |
2 tbsp Macadamia oil | |
Sea salt | |
1 spring dill | |