Zesty Salmon and Citrus Salad

Charmaine Lu -

  • 6 tangerines or similar, 4 sliced into rounds, 2 zested and juiced
  • 1 tbsp white wine vinegar
  • ½ tbsp mustard
  • 4 tbsp olive oil
  • 10g chopped dill
  • 400g fennel, thinly sliced, fronds reserved
  • 150g sliced radishes
  • 60g peppery leaves
  • 250g smoked salmon strips
  • Whisk the tangerine zest, vinegar, mustard, oil and most of the dill in a large bowl. Add the fennel and radishes, and season with salt and pepper.
  • Toss the rocket into the fennel mixture and divide between 6 plates. Top with the sliced tangerines and salmon slices, then drizzle with the dressing left in the bowl and scatter with fennel leaves to serve.
15 mins
Serves 6 as a Starter