Smoked salmon, fennel and clementine salad

Name: Smoked salmon, fennel and clementine salad
Prep time: 25 min
Yield: Serves 8
Cuisine: British recipes
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

Easy
December 2017

Easy
December 2017

Serves 8
Hands-on time 25 min

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.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

Save recipe

Save recipe Print

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

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

Method

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.
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.

Method

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.
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.

delicious. tips

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.

Fancy getting a copy in print?

Subscribe to our magazine