Name: Hot-smoked salmon on roasted fennel with watercress and preserved lemon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 medium fennel bulbs, trimmed and thickly sliced; 2 tablespoon olive oil; 1 bunch fresh watercress leaves, or 1 cup micro cress; 200 gram hot-smoked salmon; 2 wedges preserved lemon; 1 cup coarse breadcrumbs made from sourdough bread; finely grated zest 1 lemon; flaky sea salt; 2 tablespoon lemon-infused olive oil; 1 tablespoon lemon juice; freshly ground black pepper

Hot-smoked salmon on roasted fennel with watercress and preserved lemon

The intense lemony flavours in this dish perfectly cut the richness of the smoked salmon, but other elements kick in too – the caramel flavours and oily richness of roasted fennel contrast with the clean sweep of lemon; watercress brings a fresh, hot bite and toasted crumbs give the dish an enjoyable crunch.

Ingredients

3 medium fennel bulbs, trimmed and thickly sliced

2 tablespoon olive oil

1 bunch fresh watercress leaves, or 1 cup micro cress

200 gram hot-smoked salmon

2 wedges preserved lemon

1 cup coarse breadcrumbs made from sourdough bread

finely grated zest 1 lemon

flaky sea salt

2 tablespoon lemon-infused olive oil

1 tablespoon lemon juice

freshly ground black pepper

Method

1.Preheat oven to 200°C (fan forced).

2.Trim fennel bulbs and slice thickly. Rub with 1 tablespoon olive oil and put the pieces in one layer in a shallow roasting dish lined with baking paper. Roast for about 25 minutes, turning once, or until golden.

3.If using watercress, trim it well, discarding thick stems. Wash and dry leaves; you need about 1 cup of leaves.

4.Mop the salmon with paper towels and flake with a fork. Rinse lemon wedges under running water, discarding the pulp and reserving the lemon rind. Pat rind dry with paper towels and slice thinly.

5.Heat 1 tablespoon oil in a frying pan over medium heat. Add crumbs and fry until golden, stirring often. Stir in the grated lemon zest. Transfer to a plate and sprinkle with sea salt.

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Ingredients

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