This has been one of my favourite salads since I came up with the recipe about a decade ago. It is a rare dish that I make again and again. Although it makes for a superb starter for a dinner party, it’s beauty is belied by its simplicity.
½ a medium yellow or red onion, minced
350 gram (12 ounces) sleeve of smoked salmon, sliced into thin strips
3 bulbs fresh fennel, washed, trimmed and sliced very thin
Zest of 1 lemon
¼ cup extra virgin olive oil
Freshly cracked black pepper
Squeeze of lemon juice to taste
1) Soak the onion in ice water for 15 minutes before draining and adding to the salad—this will mellow out the bite of the onion. Toss everything thing together. Serve chilled.
This can be made ahead of time, just don’t squeeze the lemon juice over until just before service (otherwise you may end up with ceviche).
Makes 6 starter salad portions.