Smoked salmon, apple and fennel salad

Boil the fennel for about 2-3 minutes and chill in iced water. Mix apple, fennel and chives with olive oil, lime juice, and chili. Let the mixture marinate for a couple of hours in the fridge. Add salt and pepper. Arrange the salad on a small plate, place the salmon over it, and serve with a dash of crème fraiche on top. If using cold-smoked salmon, slice the salmon in thin pieces and brown only on the one side in a scorching hot pan or on the grill.

You need:

  • 300 g hot-smoked salmon cut in four pieces or grilled cold-smoked salmon
  • 2 red apples cut in small cubes
  • 1 fennel in thinly sliced boats
  • 3 tsp finely chopped chives
  • 2 tsp cold-pressed olive oil
  • Lime juice from 1 lime + peel
  • ½ thin strips of chili (remove seeds)
  • Salt and pepper
  • Crème fraiche