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Smoked salmon, fennel and clementine salad

Name: Smoked salmon, fennel and clementine salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 60g pine nuts; 1 large fennel bulb, thinly sliced; 8 clementines, peeled and thinly sliced horizontally; Large bunch fresh dill, roughly chopped; 400g smoked salmon, torn; 120g rocket; For the dressing; 1 shallot, finely chopped; 2 tsp dijon mustard; 2 tsp caster sugar; 1 tbsp capers, drained, rinsed and roughly chopped; Juice 1 lemon; 150ml extra-virgin olive oil

Published: 22 Jan 18
Updated: 18 Mar 24

The refreshing flavours of clementine and fennel cut through the salty richness of the smoked salmon perfectly in this Christmas salad recipe. It would make a fine Christmas starter served with crusty bread.

Need something a little heartier? Take a look at all our Christmas salad recipes.

Easy
December 2017

Test kitchen approved

Serves 8
Hands-on time 25 min

Need something a little heartier? Take a look at all our Christmas salad recipes.

Nutrition: per serving

Calories: 248kcals
Fat: 18.4g (2.5g saturated)
Protein: 14.3g
Carbohydrates: 5.3g (5.1g sugars)
Fibre: 2g
Salt: 1.6g

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Ingredients

60g pine nuts
1 large fennel bulb, thinly sliced
8 clementines, peeled and thinly sliced horizontally
Large bunch fresh dill, roughly chopped
400g smoked salmon, torn
120g rocket

For the dressing

1 shallot, finely chopped
2 tsp dijon mustard
2 tsp caster sugar
1 tbsp capers, drained, rinsed and roughly chopped
Juice 1 lemon
150ml extra-virgin olive oil

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Method

For the dressing, mix the shallot, mustard, sugar, capers and lemon juice in a jug, then slowly whisk in the oil until thickened. Taste, season and add a splash of water, if necessary, to loosen.
In a small frying pan, toast the pine nuts over a low heat until golden. Mix with the other salad ingredients in a large mixing bowl and toss with the dressing. Divide equally among plates and serve.

Recipe from December 2017 Issue

Nutrition

Nutrition: per serving

Calories: 248kcals
Fat: 18.4g (2.5g saturated)
Protein: 14.3g
Carbohydrates: 5.3g (5.1g sugars)
Fibre: 2g
Salt: 1.6g

delicious. tips

Make the dressing up to 48 hours ahead, cover and chill. Peel the clementines in the morning and store in the fridge on a plate, covered loosely with damp kitchen paper and cling film.