Smoked Salmon Parcels With Fennel & Walnut Salad
This elegant dish combines the luxurious flavors of smoked salmon with the crisp freshness of fennel and lettuce. The salmon is delicately layered in ramekins, creating a beautiful presentation when inverted onto plates. The fennel provides a refreshing crunch, while the walnuts add a delightful nuttiness to each bite. Drizzled with a tangy lemon dressing, this recipe is perfect for a sophisticated appetizer or light main course.
— Constant Cookbook
Ingredients
- 350g smoked salmon
- 1 fennel bulb with fonds
- 2 rounded tbsp crème fraîche
- 3 tbsp lemon juice
- 5 tbsp walnut oil
- few crisp lettuce leaves, Batavia or Little Gem
- 25g walnuts , roughly chopped
Instructions
- Select 4 slices of salmon and use to line four ramekins, allowing the slices to drape over the edges. Finely chop the remainder and put in a bowl. Trim the fronds from the fennel and finely chop. Add the chopped fronds to the chopped salmon along with the crème fraîche, 1 tbsp lemon juice and seasoning. Mix well, then divide between the lined ramekins. Fold over any overhanging salmon and cover with cling film. Chill until ready to serve.
- Halve, quarter and core the fennel, then shred as finely as you can. Put in a bowl with the remaining lemon juice, 3 tbsp walnut oil and seasoning. Put a few lettuce leaves on each plate and scatter over the dressed fennel. Invert the salmon onto the plates, then scatter over the chopped walnuts. Drizzle with the remaining oil, season with black pepper and serve.
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 329 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 3.6 milligram of sodium
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