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Fennel, smoked salmon and macadamia salad

Fennel, smoked salmon and macadamia salad



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Step 1
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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
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Separate the salad onto two plates and serve immediately, garnished with a few of the feathery fennel tops or sprigs of dill.

Step 4
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  • Serves 2
  • Medium

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Adjust Servings:
400g fennel bulb
60g mixed baby leafes washed and dried
8-10 sugar snap peas cut finely
75g Dry roasted unsalted Macadamias Suncoast Gold Australian
175g hot-salmon salmon steak
2 tbsp Macadamia oil Suncoast Gold Australian (lemon infused)
Sea salt to taste
1 spring dill

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