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Smoked Salmon with Fennel, Apple and Honey


  • Juice of 1 lime

  • 2 tablespoons stock syrup (sugar dissolved in an equal quantity of water)

  • 2 tablespoons extra-virgin olive oil

  • 1 fennel bulb, quartered and core removed

  • 1 granny smith apple

  • 200g (7 oz) piece wild smoked salmon

  • 1 tablespoon honey

  • Freshly ground black pepper


  • 1.

    Firstly make the dressing. Whisk the lime juice, stock syrup, olive oil and a twist of pepper together in a medium bowl.

  • 2.

    Bring a pan of salted water to the boil. Very finely slice the fennel (a Japanese mandolin is best for this if you have one), reserving any fronds.

  • 3.

    Blanch the fennel for a few seconds in the boiling water and then refresh in iced water. Drain well and pat dry. Add the fennel to the dressing.

  • 4.

    Thinly slice the apple (again a mandolin is great for this), avoiding the core. Stack the apple slices and finely shred into sticks. Add the shredded apple to the dressing and toss everything together well.

  • 5.

    Using a sharp knife, very thinly slice the salmon straight down (and not at the usual angle), including through the skin.

  • 6.

    Divide the slices among four serving plates, arranging them neatly in a row across the centre. Drizzle the honey over each one.

  • 7.

    Pile the salad into the centre of each plate, snip the reserved fronds over and serve.

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