Hot-Smoked Salmon with Salted Yoghurt and Fennel

Ingredients for Hot-Smoked Salmon with Salted Yoghurt and Fennel

• 240ml plain whole-milk Greek yoghurt

• 2 tablespoons fresh lemon juice, divided

• Kosher salt

• 45ml whole grain mustard

• 2 tablespoons coarsely chopped capers

• 45ml extra-virgin olive oil, divided, plus more for drizzling

• 1 large fennel bulb

• 900g hot-smoked salmon

• Freshly ground black pepper

How to make Hot-Smoked Salmon with Salted Yoghurt and Fennel

Mix yoghurt and 1 tablespoon lemon juice in a small bowl; season with salt.

Mix mustard, capers, and 2 tablespoons oil in another small bowl. Set dressing aside.

Cut fennel stems away from bulb, then cut fronds away from stems; you’ll use each part, but they’re prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 240ml and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 tablespoon oil and remaining 1 tablespoon lemon juice, season with salt, and toss to coat.

Divide seasoned yoghurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yoghurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.