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Fennel, Salmon & Caperberry Salad
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Fennel, Salmon & Caperberry Salad
Serves 4 as entrée
Ingredients:
2 baby fennel bulbs, sliced thinly
2 tablespoons fennel or dill leaves
12 caperberries, quartered lengthways
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
sea salt & freshly ground black pepper
200g sliced smoked salmon
Crusty bread to serve
Here's How:
- Combine fennel, leaves, caperberries, juice and oil in a medium bowl; season with salt and pepper.
- Arrange salmon on serving platter (or divide between four entree plates) and top with fennel mixture.
- Serve with crusty bread.
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Sensational Summer Salads
- Toss blanched green beans, cherry tomatoes, pitted Kalamata olives and sliced semi-dried tomatoes. Dress with balsamic dressing and sprinkle with chopped parsley.
- Add chopped char-grilled capsicum to cous cous salad.
- Stir Jalapeno chillies through mixed bean salad.
For more Sandhurst easy cooking ideas click here.
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For tips on how to store and use our products click here.
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