Holiday Feast: Citrus Cured Smoked Salmon With Fennel Leaves
Christmas in Australia is usually pretty hot and humid, so you'll often find our tables are taken up with lots of fresh cold salads using the most delicious summer produce. We love cold seafood, raw and cured fish. There is just something so perfectly fresh and wholesome about it. If you follow Jaharn's travel blog (Mister Weekender) you'll know we have a huge love of all things raw fish - poké, sashimi, tatake, ceviche, you name it. We love it. On the morning of our annual Christmas Feast, we realised we had a huge packet of smoked salmon in the fridge and decided last minute to include this as a dish. Jaharn rustled up this quick Citrus Cured Smoked Salmon and decided to garnish it with fennel leaves, as we had some fennel left over from our Apple Fennel Cabbage Slaw. It was a hit and we're thrilled to share the recipe with you here.
Ingredients
300g smoked salmon
3 small radish bulbs, sliced finely
60g baby capers, drained
2 fresh limes, juiced
Extra virgin olive oil
Fennel leaves, picked
Method
Take your salmon out of the packet and carefully place it on a serving plate.
Place sliced radish over the salmon.
Sprinkle baby capers over the salmon.
Garnish with fennel leaves.
Just before serving, gently pour a light splash of olive oil all over the salmon and drizzle lime juice all over the salmon as well.
Serve and as always, enjoy!
