This is great light lunch or a quick to prepare starter. Serve it with some creme fraiche with some horseradish stirred through and some crusty bread.
- 400g smoked salmon
- 2 fennel bulbs, finely sliced
- 1 tbsp capers, drained and rinsed
- 1/4 bunch dill, chopped
- 1/2 lemon, juice
- 1 1/2 tbsp extra virgin olive oil
Put the sliced fennel, dill, capers, lemon juice and olive oil into a bowl and mix to combine. Arrange the smoked salmon in a single layer on a round serving dish. Pile the fennel salad in the middle and serve.
serves 4 as a starter