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Lunch Smoked salmon, fennel and clementine salad

Refreshing flavours of clementine and fennel with the salty richness of the smoked salmon

At a Glance





Prep Time:

15 minutes

Cooking Time:

5 minutes

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


  • 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.