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Firstly make the dressing. Whisk the lime juice, stock syrup, olive oil and a twist of pepper together in a medium bowl.
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.
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.
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.
Using a sharp knife, very thinly slice the salmon straight down (and not at the usual angle), including through the skin.
Divide the slices among four serving plates, arranging them neatly in a row across the centre. Drizzle the honey over each one.
Pile the salad into the centre of each plate, snip the reserved fronds over and serve.
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