Smoked salmon, fennel and clementine salad

  • Portion size: Serves 8
  • Hands-on time 25 min
  • Difficulty: easy

The refreshing flavours of clementine and fennel cut through the salty richness of the smoked salmon perfectly in this Christmas salad recipe. It would make a fine Christmas starter served with crusty bread.

Need something a little heartier? Take a look at all our Christmas salad recipes.

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Ingredients

  • 60g pine nuts
  • 1 large fennel bulb, thinly sliced
  • 8 clementines, peeled and thinly sliced horizontally
  • Large bunch fresh dill, roughly chopped
  • 400g smoked salmon, torn
  • 120g rocket

For the dressing

  • 1 shallot, finely chopped
  • 2 tsp dijon mustard
  • 2 tsp caster sugar
  • 1 tbsp capers, drained, rinsed and roughly chopped
  • Juice 1 lemon
  • 150ml extra-virgin olive oil
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Method

  1. For the dressing, mix the shallot, mustard, sugar, capers and lemon juice in a jug, then slowly whisk in the oil until thickened. Taste, season and add a splash of water, if necessary, to loosen.
  2. In a small frying pan, toast the pine nuts over a low heat until golden. Mix with the other salad ingredients in a large mixing bowl and toss with the dressing. Divide equally among plates and serve.
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  • Nutrition

    • 248kcals Calories
    • 18.4g (2.5g saturated) Fat
    • 14.3g Protein
    • 5.3g (5.1g sugars) Carbs
    • 2g Fibre
    • 1.6g Salt

    Make Ahead

    Make the dressing up to 48 hours ahead, cover and chill. Peel the clementines in the morning and store in the fridge on a plate, covered loosely with damp kitchen paper and cling film.

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