Smoked salmon salad with apple, mint and fennel

METHOD

Step 1

Separate Tassal Premium Selection Smoked Salmon slices onto a platter. Cut the salmon into smaller pieces, but not disturbing your arrangement. Cover and refrigerate.

Step 2

Mix fennel, radish and apples into a bowl with the lemon juice.

Step 3

Add sugar snaps, and dill. Whisk together rind, 1/4 cup of orange juice, grape seed oil, salt and pepper.

Step 4

Top the salmon platter with salad, micro herbs and dressing to serve.

Step 5

Note: Can serve with crème fraiche and thin toasts if desired.

Ingredients:

1 x 180g Tassal Premium Selection Smoked Salmon

1 small fennel bulb, finely sliced

1 bunch red radish, picked, washed

2 green apples, grated into matchsticks

1 lemon, juiced 100g sugar snap peas, finely sliced

1/2 bunch dill, finely chopped

1 punnet mustard micro herbs

1 blood orange, rind and juice

2 tbs grape seed oil