Salmon Side

Smoked salmon and fennel salad with creamy paprika dressing

Name: Salmon and fennel salad recipe
Yield: 4
Ingredients: 1 large fennel bulb, shaved (we used a mandoline – see note); 2 Lebanese cucumbers, thinly sliced; 2 avocados, sliced; 500.00 ml mint leaves (about 1 large bunch), large leaves torn; 125.00 ml dill sprigs; 30.00 ml each toasted black and white sesame seeds; 200g sliced smoked salmon, torn; 60ml olive oil; 40.00 ml natural Greek-style yoghurt; 40.00 ml lime juice; 1 1/2 tsp smoked paprika

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Crispy salmon and fennel salad with creamy paprika dressing

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by Paul Farag

CHEF

Oct 30, 2023

“You could substitute the smoked salmon slices here for any hot smoked fish. It would also work great with a pan-fried piece of fish.” – Paul Farag

1 large fennel bulb, shaved (we used a mandoline – see note)
2 Lebanese cucumbers, thinly sliced
2 avocados, sliced
2 cups mint leaves (about 1 large bunch), large leaves torn
1/2 cup dill sprigs
1 1/2 tbs each toasted black and white sesame seeds
200g sliced smoked salmon, torn

Dressing

1/4 cup (60ml) extra virgin olive oil
2 tbs natural Greek-style yoghurt
2 tbs lime juice
1 1/2 tsp smoked paprika

Method

1.

For the dressing, combine all ingredients in a small bowl and whisk with a fork until smooth. Season with salt flakes and freshly ground black pepper.
2.

When ready to serve, arrange all salad ingredients equally between serving bowls and drizzle with the dressing.

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Recipe Notes

Once shaved, the fennel will oxidise if left out for a long period of time. Shave fennel and add to a large bowl of iced water with some fresh lemon juice to prevent browning, then only drain well once ready to plate (this also makes fennel nice and crisp).