Refreshing flavours of clementine and fennel with the salty richness of the smoked salmon
What you'll need:
- 60g pine nuts
- 1 large fennel bulb, thinly sliced
- 8 clementines, peeled and thinly sliced horizontally
- Large bunch fresh dill, roughly chopped
- 400g smoked salmon, torn
- 120g rocket
For the dressing
- 1 shallot, finely chopped
- 2 tsp dijon mustard
- 2 tsp caster sugar
- 1 tbsp capers, drained, rinsed and roughly chopped
- Juice 1 lemon
- 150ml extra-virgin olive oil
Method:
- For the dressing, mix the shallot, mustard, sugar, capers and lemon juice in a jug, then slowly whisk in the oil until thickened. Taste, season and add a splash of water, if necessary, to loosen.
- In a small frying pan, toast the pine nuts over a low heat until golden. Mix with the other salad ingredients in a large mixing bowl and toss with the dressing. Divide equally among plates and serve.