300 g hot-smoked salmon, cut into four pieces or grilled cold-smoked salmon
2 red apples, diced
1 fennel in thin wedges
1 tbsp chives, finely chopped
1 tbsp cold-pressed olive oil
1 lime (juice + peel)
5 chilli pepper in thin strips (remove the seeds)
Salt and pepper
Crème fraiche
1
Boil the fennel for 2–3 minutes and cool it in ice-cold water. Mix the apple, fennel and chives together with olive oil, lime juice and chilli. Let the mixture marinate for a couple of hours in the fridge. Season with salt and pepper. Arrange the salad on a small plate, add the salmon and serve with a little crème fraîche on the top. If you’re using cold-smoked salmon, slice it into finger-thick slices and only brown it on one side in a red-hot iron pan or on the grill.
Ingredients
300 g hot-smoked salmon, cut into four pieces or grilled cold-smoked salmon
2 red apples, diced
1 fennel in thin wedges
1 tbsp chives, finely chopped
1 tbsp cold-pressed olive oil
1 lime (juice + peel)
5 chilli pepper in thin strips (remove the seeds)
Salt and pepper
Crème fraiche
