Hot-smoked salmon with fennel, mint & feta salad

title="Hot-smoked salmon with fennel, mint & feta salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Hot-smoked-salmon-with-fennel-mint-amp-feta-salad.jpg" srcset="https://img.taste.com.au/McPduNFS/w720-h480-cfill-q80/taste/2016/11/hot-smoked-salmon-with-fennel-mint-feta-salad-7677-1.jpeg 720w, https://img.taste.com.au/91KCo-na/w643-h428-cfill-q90/taste/2016/11/hot-smoked-salmon-with-fennel-mint-feta-salad-7677-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Hot-smoked salmon with fennel, mint & feta salad"
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• 0:15 Prep


• 
  6 Servings


• Capable cooks

There's almost no cooking required for this beautiful main course starring hot-smoked salmon.

Featured in
Smoked salmon recipes, 15 minute meals

Ingredients

• 6 hot-smoked salmon portions (3 x 175g packets)*


• 1 fennel bulb (or 3-4 celery stalks), thinly sliced


• 1 red onion, thinly sliced


• 1/4 preserved lemon*, white pith and flesh discarded, skin finely chopped


• 1 cup mint leaves


• 1/3 cup (80ml) olive oil


• Juice of 1 lemon, plus wedges to serve


• 100g feta, crumbled

Method

• 
  
  
  Step 1
  
  
  
  
  Place the salmon, still in packets, in a large bowl. Cover completely with boiling water and stand for 5 minutes to warm through.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Toss the remaining ingredients together in a bowl (reserving half the feta), then season.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Use tongs to remove the salmon packets from the water, then open.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Serve the salmon portions and fennel salad on herbed couscous (see related recipe). Top with remaining feta and serve with lemon wedges.
  
  
  

Notes

* Hot-smoked salmon portions are from supermarkets and delis. Preserved lemons are from Middle Eastern and gourmet food shops.

• Author: Valli Little


• Image credit: Ben Dearnley


• Publication: Taste.com.au

Source: taste.com.au