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Hot-smoked salmon with fennel, mint & feta salad
Hot-smoked salmon with fennel, mint & feta salad
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Effortless hot-smoked salmon main course.
Ingredients:
  • 6 hot-smoked salmon portions (3 x 175g packets)*
  • 1 fennel bulb (or 3-4 celery stalks), thinly sliced
  • 1 red onion, thinly sliced
  • 1/4 preserved lemon*, white pith and flesh discarded, skin finely chopped
  • 250.00 ml mint leaves
  • 80ml olive oil
  • Juice of 1 lemon, plus wedges to serve
  • 100g feta, crumbled
Instructions:
  • Place the sealed salmon packets in a large bowl and cover them entirely with boiling water. Let sit for 5 minutes to warm up.
  • Combine all the remaining ingredients in a bowl, setting aside half of the feta, and season to taste.
  • Using tongs, delicately lift the salmon packets from the water and gently uncover them.
  • Serve the salmon and fennel salad over herbed couscous, topped with the remaining feta and accompanied by lemon wedges.

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